ShareTHE PROCESSING POTENTIAL OF TUBERS OF THE CULTIVATED POTATO, SOLANUM TUBEROSUM L, AFTER STORAGE AT LOW TEMPERATURES. 2. SUGAR CONCENTRATION.
Author(s) : BROWN J.
Type of article: Article
Summary
SUBSTANTIAL VARIATIONS IN THE GLUCOSE, FRUCTOSE AND SUCROSE CONTENTS OF POTATO TUBERS OF 22 CLONES WERE NOTED, DURING 5, 10, 15 AND 20 WEEKS STORAGE AT 277 OR 283 K (4 OR 10 DEG C). THESE VARIATIONS ARE MORE IMPORTANT IN RECORDAND PENTLAND DELLA CULTIVARS, USED FOR PREPARING POTATO CHIPS. THE GLUCOSE CONCENTRATION HAS A MORE IMPORTANT EFFECT ON CHIP COLOUR THAN THE FRUCTOSE CONTENT. (Bibliogr. int. CDIUPA, FR., 90-264049.
Details
- Original title: THE PROCESSING POTENTIAL OF TUBERS OF THE CULTIVATED POTATO, SOLANUM TUBEROSUM L, AFTER STORAGE AT LOW TEMPERATURES. 2. SUGAR CONCENTRATION.
- Record ID : 1991-1199
- Languages: English
- Source: Potato Res. - vol. 33 - n. 2
- Publication date: 1990
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Glucide; Variety; Chilling; Fried potato
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