ShareStorage temperature influences frying colour of new potato cultivars.
Bewaartemperatuur beïnvloedt bakkleur nieuwe aardappelrassen.
Author(s) : VEERMAN A., WUSTMAN R.
Type of article: Periodical article
Summary
The colour index during frying was determined after harvesting (after mid-September), end of December, beginning of March, and mid-May. Clear improvements in the colour index were visible for cultivars Asterix, Morene, Aristo and Cantate after storage at 8 °C (instead of 6 °C). Older potatoes grown on sandy soils tasted sweeter than potatoes from clay soils.
Details
- Original title: Bewaartemperatuur beïnvloedt bakkleur nieuwe aardappelrassen.
- Record ID : 2001-1925
- Languages: Dutch
- Source: PAV-Bull. Akkerb. - 9-11.
- Publication date: 1999/12
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Treatment; Temperature; Fried potato; Vegetable; Cold storage; Colour
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- Languages : English
- Source: Am. Potato J. - vol. 71 - n. 4
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- Date : 1992
- Languages : English
- Source: Aspects appl. Biol. - n. 33
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- Author(s) : SCHOUTEN S. P.
- Date : 1992
- Languages : English
- Source: Aspects appl. Biol. - n. 33
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- Author(s) : MAAG W.
- Date : 1995
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Inheritance of the response of fry colour to lo...
- Author(s) : LYNCH D. R., KAWCHUK L. M., YADA R., et al.
- Date : 2003
- Languages : English
- Source: Am. J. Potato Res. - vol. 80 - n. 5
View record