Isopropyl N-(3-chlorophenyl) carbarmate (CIPC) effect on nitrogenous constituents of potatoes

Potatoes treated with 1% or 3% CIPC and stored 16 weeks at 5 degrees C and 20 degrees C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p less than 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers fo...

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Veröffentlicht in:	Journal of food science 1991-03, Vol.56 (2), p.532-534
Hauptverfasser:	Seetharaman, K. (Cornell University, Ithaca, NY), Mondy, N.I
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS ALMACENAMIENTO AZOTE Biological and medical sciences Constituents CONTENIDO DE NITROGENO CONTENIDO PROTEICO Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology INSECTICIDAS INSECTICIDE NITROGENO PAPA POMME DE TERRE Potatoes PRODUCTOS QUIMICOS PRODUIT ALIMENTAIRE PRODUIT CHIMIQUE Proteins STOCKAGE TEMPERATURA TEMPERATURE TENEUR EN AZOTE TENEUR EN PROTEINES TUBERCULE TUBERCULO
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Zusammenfassung:	Potatoes treated with 1% or 3% CIPC and stored 16 weeks at 5 degrees C and 20 degrees C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p less than 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers following storage at 5 degrees C and 20 degrees C. Treatment with 3% CIPC increased total nitrogen and decreased protein in tubers stored at 20 degrees C. (p less than 0.025), but decreased total nitrogen and protein in tubers stored at 5 degrees C. Treating potatoes with CIPC prevented sprouting in both varieties and apparently caused the tuber to retain nitrogen
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1991.tb05318.x