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EFFECT OF LOW-TEMPERATURE STORAGE, GAMMA IRRADIATION AND ISO-PROPYL-N-(3-CHLOROPHENYL CARBAMATE) TREATMENT ON THE PROCESSING QUALITY OF POTATOES.

Author(s) : LIU M. S., CHEN R. Y., TSAI M. J.

Type of article: Article

Summary

STUDY OF THE EFFECTS OF STORAGE TEMPERATURE AND RELATIVE HUMIDITY ON THE ACCUMULATION OF REDUCING SUGARS IN THREE VARIETIES OF POTATO. INVESTIGATION INTO THE OPTIMUM STORAGE AND IRRADIATION CONDITIONS FOR INHIBITING GERMINATION. GAMMA IRRADIATION HAS NO EFFECT ON THE ASCORBIC ACID CONTENT OF POTATOES. STORAGE AT 283 K (10 DEG C) OF IRRADIATED POTATOES MAINTAINS THEIR FIRMNESS. (Bibliogr. int. CDIUPA, FR., 90-266126.

Details

  • Original title: EFFECT OF LOW-TEMPERATURE STORAGE, GAMMA IRRADIATION AND ISO-PROPYL-N-(3-CHLOROPHENYL CARBAMATE) TREATMENT ON THE PROCESSING QUALITY OF POTATOES.
  • Record ID : 1991-1203
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 53 - n. 1
  • Publication date: 1990

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