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Increased CO2 concentration in the store is disadvantageous for the quality of culinary potatoes.

[In German. / En allemand.]

Author(s) : SCHOUTEN S. P.

Type of article: Article

Summary

The relatively airtight nature of containers used for potato storage leads to increases in CO2 concentration, especially during the wound healing period. In experiments during the storage season of 1992/93, tubers of cv. Bintje were stored at 6 deg C in atmospheres containing 0, 3, 6, or 9% CO2 and 21, 18, 15 or 12% O2 and chip colour was determined at intervals during early and late phases of storage.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1996-3530
  • Languages: German
  • Source: Kartoffelbau - vol. 45 - n. 9
  • Publication date: 1994

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