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CHANGES IN THE CHARACTERISTICS AND MAIN COMPONENTS OF A POTATO VARIETY DURING ITS LOW-TEMPERATURE STORAGE.

[In Spanish. / En espagnol.]

Author(s) : ALVARADO J.

Type of article: Periodical article

Summary

POTATOES WERE STORED FOR 6 MONTHS AT 5, -5 AND -15 DEG C AND RELATIVE HUMIDITY LEVELS FROM 57 TO 100%. THE AUTHOR DESCRIBES THE EQUIPMENT AND METHOD USED, AS WELL AS THE RESULTS OBTAINED: MASS LOSS, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHANGES, QUALITY AFTER THAWING; IN PARTICULAR, PROTEIN, HYDROCARBON AND ASCORBIC ACID CONTENT. RESULTS ARE COMPARED WITH THOSE OF OTHER INVESTIGATORS AND THE AUTHOR DEFINES THE CONDITIONS FOR UTILIZING NATURAL COOLING IN MOUNTAIN AREAS, THE PREVENTION OF THE RISK OF POTATO FREEZING AND RECONDITIONING. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1985-2428
  • Languages: Spanish
  • Source: Mem. 11 Jorn. Ecuat. Cienc. Tecnol. aliment. - 1-5; 4 tabl.; 14 ref.
  • Publication date: 1981/11/04
  • Document available for consultation in the library of the IIR headquarters only.

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