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Effect of storage temperature and reconditioning on the processing quality of potato (Solanum tuberosum L.) tubers.

[ In Korean. / En coréen.]

Author(s) : JEONG J. C., PARK K. W., YANG Y. J.

Type of article: Article

Summary

Tubers of 6 potato cultivars were stored at 4, 10 or 25 deg C for up to 180 days, with reconditioning at 25 deg C for 20 days of some of the tubers in the 4 and 10 deg C treatments after different storage durations. It is suggested that the storage temperature of potato tubers for processing should be kept at about 10 deg C. Reconditioning after storage at 4 deg C could not maintain the reducing sugar content below 0.25% even at the early stage of storage.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 1998-1055
  • Languages: Korean
  • Source: J. korean Soc. hortic. Sci. - vol. 37 - n. 3
  • Publication date: 1996

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