Treatment of potatoes with a substituted benzoic acid
Potato products are prepared by a process including the step of providing a substituted benzoic acid growth regulating compound to the potato tubers. Preferred compounds include acetylsalicylic acid, 5-bromosalicylic acid, 5-chlorosalicylic acid, 5-hydroxysalicylic acid, and 2,6-dihydroxybenzoic aci...
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| creator | NICKELL, LOUIS G |
| description | Potato products are prepared by a process including the step of providing a substituted benzoic acid growth regulating compound to the potato tubers. Preferred compounds include acetylsalicylic acid, 5-bromosalicylic acid, 5-chlorosalicylic acid, 5-hydroxysalicylic acid, and 2,6-dihydroxybenzoic acid. When provided in an effective dose level, the growth regulating compounds reduce the sugar content of potato tubers and reduce sprouting of stored potato tubers. Fried potato products produced from the treated potato tubers, such as french fries and potato chips, are less subject to discoloration during frying than are products produced from untreated potato tubers. |
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Preferred compounds include acetylsalicylic acid, 5-bromosalicylic acid, 5-chlorosalicylic acid, 5-hydroxysalicylic acid, and 2,6-dihydroxybenzoic acid. When provided in an effective dose level, the growth regulating compounds reduce the sugar content of potato tubers and reduce sprouting of stored potato tubers. Fried potato products produced from the treated potato tubers, such as french fries and potato chips, are less subject to discoloration during frying than are products produced from untreated potato tubers.</description><language>eng ; fre ; ger</language><subject>AGRICULTURE ; ANIMAL HUSBANDRY ; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FISHING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FORESTRY ; HUMAN NECESSITIES ; HUNTING ; PEST REPELLANTS OR ATTRACTANTS ; PLANT GROWTH REGULATORS ; PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRAPPING</subject><creationdate>1990</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19901031&DB=EPODOC&CC=EP&NR=0394961A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19901031&DB=EPODOC&CC=EP&NR=0394961A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NICKELL, LOUIS G</creatorcontrib><title>Treatment of potatoes with a substituted benzoic acid</title><description>Potato products are prepared by a process including the step of providing a substituted benzoic acid growth regulating compound to the potato tubers. Preferred compounds include acetylsalicylic acid, 5-bromosalicylic acid, 5-chlorosalicylic acid, 5-hydroxysalicylic acid, and 2,6-dihydroxybenzoic acid. When provided in an effective dose level, the growth regulating compounds reduce the sugar content of potato tubers and reduce sprouting of stored potato tubers. 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Preferred compounds include acetylsalicylic acid, 5-bromosalicylic acid, 5-chlorosalicylic acid, 5-hydroxysalicylic acid, and 2,6-dihydroxybenzoic acid. When provided in an effective dose level, the growth regulating compounds reduce the sugar content of potato tubers and reduce sprouting of stored potato tubers. Fried potato products produced from the treated potato tubers, such as french fries and potato chips, are less subject to discoloration during frying than are products produced from untreated potato tubers.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMICAL RIPENING OF FRUIT OR VEGETABLES FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING |
| title | Treatment of potatoes with a substituted benzoic acid |
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