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Research on the influence of harming and storage conditions upon internal browning in potatoes.

[In Romanian. / En roumain.]

Author(s) : NICULESCU F., BURZO I.

Type of article: Article

Summary

The research done in 1987-1989 sought to find the main aspects of internal browning due to the harming of the tubers. The results obtained showed that internal browning is produced as a result of harming with a force greater than 6 kgf/cm². Internal browning shows itself in time, the manifestation of this phenomena being stimulated by the dehydration and germination of the tubers as a result of the more favourable temperature during the last period of storage. Refrigerated storage (3 deg C) reduces the risk of internal browning, with the varieties with a good storage capacity showing also a greater resistance.

Details

  • Original title: [In Romanian. / En roumain.]
  • Record ID : 1993-2058
  • Languages: Romanian
  • Source: Lucr. stiint. - vol. 21
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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