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TEMPERATURE INFLUENCE ON INTERNAL BROWNING OF POTATO TUBERS.

Author(s) : PRATELLA G. C., MENNITI A. M., MARI M.

Summary

THE INTERNAL BROWNING OF 45 POTATO VARIETIES STORED AT 273, 275 AND 278 K (0, 2 AND 5 DEG C) WAS STUDIED. TWO EXTERNAL SYMPTOMS WERE OBSERVED, PITTING AND BROWNING OF THE PERIDERM, AND TWO INTERNAL SYMPTOMS, LEAD-GREY BROWNING AND MAHOGANY BROWNING. DETERIORATION OCCURRED AT 273 K AFTER 2-3 MONTHS. 100% DETERIORATION OCCURRED AFTER 7 MONTHS. CRITICAL TEMPERATURE RANGED BETWEEN 275 AND 273 K. THE RESISTANCE OF VARIETIES VARIED TO A LARGE EXTENT. BELLE ISLE AND KENNEBEC VARIETIES WERE THE MOST RESISTANT.

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Pages: 401-406

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Details

  • Original title: TEMPERATURE INFLUENCE ON INTERNAL BROWNING OF POTATO TUBERS.
  • Record ID : 1985-1970
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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