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FREEZING SUITABILITY OF POTATO VARIETIES.

[In Russian. / En russe.]

Author(s) : GUKALINA T. V.

Type of article: Article

Summary

THE CHANGES IN THE CHEMICAL COMPOSITION OF FOUR VARIETIES OF BLANCHED AND UNBLANCHED POTATOES FROZEN TO 263, 255 AND 248 K (-10, -18 AND -25 DEG C) WERE STUDIED. THE ARIMA VARIETY, DUE TO ITS HIGH MONOSACCHARIDE CONTENT AND ITS LOW VITAMIN C CONTENT, DETERMINING A STRONG TREND OF TUBERS TO DARKENING, CAN BE CLASSIFIED AS UNSUITABLE FOR FREEZING.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1075
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 9
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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