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Modified storage temperature regimes to maintain potato processing quality.

Author(s) : STOREY R. M. J., BRIDDON A.

Type of article: Periodical article

Summary

The effects of curing potato tubers at 15 deg C for 2 weeks or 10 deg C for up to 6/8 weeks followed by storage at 8.5 deg C (cv Pentland Dell) or 10 deg C (cv Record) on tuber processing quality were studied on tubers harvested on 2 occasions 3 weeks apart. The decrease in fry colour during storage of cv Pentland Dell tubers was similar with traditional and low temperature curing, but weight loss was higher in tubers given low temperature curing. In cv Record, there was an initial decrease in fry colour during storage, but the decrease did not continue throughout storage. Fry colour of Record tubers stored at 10 deg C were similar in tubers given traditional curing or low temperature curing.

Details

  • Original title: Modified storage temperature regimes to maintain potato processing quality.
  • Record ID : 1994-0984
  • Languages: English
  • Source: Aspects appl. Biol. - n. 33
  • Publication date: 1992

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