ShareInfluence of packaging materials and temperature on the glycoalkaloid content of potato tubers.
Author(s) : ROSENFELD H. J., SUNDELL H. A., LEA P., RINGSTAD M.
Type of article: Article
Summary
Potatoes were packed in paper, polyester nets and polyethylene bags, and stored for 1 to 2 weeks at 5 and 23 deg C. Temperature rises increased potato solanine content. The highest glycolalkaloid contentrations were detected in potatoes stored in polyethylene bags.
Details
- Original title: Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers.
- Record ID : 1997-0911
- Languages: English
- Source: Food Res. int. - vol. 28 - n. 5
- Publication date: 1995
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Potato; Temperature; Polyethylene; Vegetable; Packaging
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