Hot 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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