ShareHot water dipping to enhance storability of potatoes.
Author(s) : RANGANNA B., RAGHAVAN G. S. V., KUSHALAPPA A. C.
Type of article: Article
Summary
This study demonstrates that potato tubers can be safely stored for 12 weeks at either 8 or 18 deg C without sprouting, if dipped in a 57.5 deg C hot water bath for 20-30 min. Neither electron microscopy of starch granules, puncture tests nor chromacity analysis provided evidence of damage due to thermal treatment.
Details
- Original title: Hot water dipping to enhance storability of potatoes.
- Record ID : 1999-1712
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 13 - n. 3
- Publication date: 1998/06
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Indexing
- Themes: Vegetables
- Keywords: Potato; Hot water; Treatment; Temperature; Quality; Vegetable; Immersion; Cold storage; Storage life
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- Date : 2003
- Languages : English
- Source: J. Food Qual. - vol. 26 - n. 3
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- Author(s) : FALLIK E., GRINBERG S., ALKALAI S., YEKUTIELI O., WISEBLUM A., REGEV R., BERES H., BAR-LEV E.
- Date : 1999/01
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 15 - n. 1
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Effect of packline hydro-heating treatments on ...
- Author(s) : OOSTHUYSE S. A.
- Date : 1996
- Languages : English
- Source: S. afr. Mango Grow. Assoc., Yearb. - vol. 16
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Antioxidant activity and quality of minimally p...
- Author(s) : CHARANJIT K., KAPOOR H. C.
- Date : 2001
- Languages : English
- Source: J. Food Process. Preserv. - vol. 25 - n. 5
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- Author(s) : AKBUDAK B., AKBUDAK N.
- Date : 2007/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 44 - n. 2
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