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EFFECTS OF TEMPERATURE AND LOW OXYGEN ATMOSPHERES ON RESPIRATION, CHIP COLOUR, SUGARS AND MALATE OF STORED POTATOES.

Author(s) : SHERMAN M., EWING E. E.

Type of article: Article

Summary

FOLLOWING CURING AND A PERIOD OF STORAGE AT 283 K (10 DEG C), POTATOES WERE STORED FOR 4 TO 5 WEEKS AT 274 K (1 DEG C) OR 283 K IN CONTROLLED ATMOSPHERES CONSISTING OF EITHER AIR, 2.5% O2, OR N2. CO2 PRODUCTION OF TUBERS STORED IN AIR AT 283 K WAS RELATIVELY CONSTANT. STORAGE IN 2.5% O2OR N2PREVENTED THE INCREASE IN CO2 PRODUCTION THAT OCCURRED AFTER SEVERAL DAYS OF STORAGE IN AIR AT 274 K. MALATE AND CITRATE WERE THE ONLY ORGANIC ACIDS DETECTED IN SIGNIFICANT AMOUNTS IN JUICE. TUBERS STORED AT 274 K HAD HIGHER SUCROSE, FRUCTOSE, GLUCOSE, AND MALATE LEVELS THAN TUBERS STORED AT 283 K.

Details

  • Original title: EFFECTS OF TEMPERATURE AND LOW OXYGEN ATMOSPHERES ON RESPIRATION, CHIP COLOUR, SUGARS AND MALATE OF STORED POTATOES.
  • Record ID : 1984-0151
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 108 - n. 1
  • Publication date: 1983/01
  • Document available for consultation in the library of the IIR headquarters only.

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