Effects of low temperature storage on the quality of different processing cultivars of potato tubers

The quality characteristics of four potato cultivars for chips (Toyoshiro, Hokkaikogane, North Chip and Line P982) during storage at 2 deg C and 6 deg C were examined. Chemical composition and physical properties of potato tubers and the appearance of the chips obtained from the potato tubers were e...

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Veröffentlicht in:	Food Preservation Science 2003/09/30, Vol.29(5), pp.275-280
Hauptverfasser:	Sasaki Tamaki, D. (Hokkaido Univ., Sapporo (Japan)), Himoto, J, Itoh, K
Format:	Artikel
Sprache:	eng
Schlagworte:	COOLING POTATOES QUALITY STORAGE VARIETIES
Online-Zugang:	Volltext
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