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The influence of storage temperature on composition and processability of potato cultivars.

Author(s) : SIRTAUTAITE S., TRECIOKAITE E., DRIS R., et al.

Summary

The effect of storage temperature on the quality performance of potato tuber, crisps and French fries were studied. Reduction in dry matter and starch content was studied according to the storage period, at 3-4 °C. A temperature of 3-4 °C was too low for potatoes used for producing French fries. After storage at 9-10 °C, the quality of nearly all cultivars was evaluated as good for French fries.

Details

  • Original title: The influence of storage temperature on composition and processability of potato cultivars.
  • Record ID : 2004-0245
  • Languages: English
  • Publication date: 2001/03/26
  • Source: Source: Proc. int. Conf. Postharvest Sci., Jerusalem/Acta Hortic.
    n. 553; vol. 2; 713-714; 4 ref.

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