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Susceptibilité aux taches noires des pommes de terre destinées à la transformation lors de l'entreposage.

Blackspot bruising of processing potatoes during storage.

Auteurs : HIRONAKA K., ITAYA T., ISHIBASHI K. I.

Type d'article : Article

Résumé

Changes in susceptibility to blackspot of potatoes during storage at 12 °C was investigated for about 4 months using potato chip processing. Potatoes had a high blackspot susceptibility at both initial storage and sprouting. Norin-ichigo was more susceptible to blackspot than Toyoshiro. The stem end area of both potatoes was much more susceptible than other areas of the tuber (middle and bud end).

Détails

  • Titre original : Blackspot bruising of processing potatoes during storage.
  • Identifiant de la fiche : 2001-1924
  • Langues : Anglais
  • Source : Res. Bull. Obihiro Univ., Nat. Sci. - vol. 21 - n. 1
  • Date d'édition : 1998

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