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GENETIC COMPONENTS OF CHIP COLOUR EVALUATED AFTER HARVEST, COLD STORAGE AND RECONDITIONING.

Author(s) : LOISELLE F., TAI G. C. C., CHRISTIE B. R.

Type of article: Article

Summary

BY EVALUATING THE COLOUR AND COLOUR STABILITY OF CHIPS, THE AUTHORS HAVE STUDIED THE SUITABILITY OF VARIOUS CULTIVARS AND LINES OF POTATOES FOR PROCESSING INTO CHIPS, IMMEDIATELY AFTER HARVEST, AFTER 3 MONTHS STORAGE AT 279-280 K (6-7 DEG C) AND FOLLOWING REHEATING AT 295-297 K (22-24 DEG C). TWO FEATURES ARE IDENTIFIED, IE < SUITABILITY FORPROCESSING INTO CHIPS > AND < STABILITY OF CHIPS >: STUDY OF THEIR VARIABILITY AND INHERITED FEATURES.

Details

  • Original title: GENETIC COMPONENTS OF CHIP COLOUR EVALUATED AFTER HARVEST, COLD STORAGE AND RECONDITIONING.
  • Record ID : 1991-1197
  • Languages: English
  • Source: Am. Potato J. - vol. 67 - n. 9
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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