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 |
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| container_end_page | 534 |
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| container_issue | 2 |
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| container_title | Journal of food science |
| container_volume | 56 |
| creator | Seetharaman, K. (Cornell University, Ithaca, NY) Mondy, N.I |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05318.x |
| format | Article |
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(Cornell University, Ithaca, NY)</creatorcontrib><creatorcontrib>Mondy, N.I</creatorcontrib><title>Isopropyl N-(3-chlorophenyl) carbarmate (CIPC) effect on nitrogenous constituents of potatoes</title><title>Journal of food science</title><description>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. 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Psychology</subject><subject>INSECTICIDAS</subject><subject>INSECTICIDE</subject><subject>NITROGENO</subject><subject>PAPA</subject><subject>POMME DE TERRE</subject><subject>Potatoes</subject><subject>PRODUCTOS QUIMICOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PRODUIT CHIMIQUE</subject><subject>Proteins</subject><subject>STOCKAGE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TENEUR EN AZOTE</subject><subject>TENEUR EN PROTEINES</subject><subject>TUBERCULE</subject><subject>TUBERCULO</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkF2LEzEUhgdRsK7-Aa-CIHQvZszHJJl4I9J1a3VZP-oiCBIy-did7nRSkxTbf2-GKXptbsKB57znnKcoXiBYofxebSpEGC0xw6hCQqAqtZAS1FSHB8UMcQpL0tToYTGDEOMSoZo_Lp7EuIFjTdis-LmKfhf87tiD63JOSn3X-1ze2eHYnwOtQqvCViUL5ovV58U5sM5ZnYAfwNCl4G_t4PcRaD_E1KW9HVIE3oGdTyp5G58Wj5zqo312-s-Km8t33xbvy6tPy9Xi7VWpseB5L2MZVEohYVRjDeOGG9NypkljDKkNs5oZ4kTLTOsgbTETpqaOIaNqDTkmZ8V8ys2n_NrbmOS2i9r2vRps3k-ibKmGBAqe0dcTqoOPMVgnd6HbqnCUCMrRqdzI0akcncrRqTw5lYfc_PI0R0WtehfUoLv4L0E0lENMMvdm4n53vT3-xwT54fJiTcl4UTkldDHZw98EFe4l44RT-f16Kb9-WV78QPijXGf--cQ75aW6DXmrm7VAlPEakz9wqKQ_</recordid><startdate>199103</startdate><enddate>199103</enddate><creator>Seetharaman, K. (Cornell University, Ithaca, NY)</creator><creator>Mondy, N.I</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199103</creationdate><title>Isopropyl N-(3-chlorophenyl) carbarmate (CIPC) effect on nitrogenous constituents of potatoes</title><author>Seetharaman, K. (Cornell University, Ithaca, NY) ; Mondy, N.I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2972-1de60aaa19da8ed67d7ddb76c38dd34d6ec6d3f9b6dbf05b269d45f61da4c0723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>AZOTE</topic><topic>Biological and medical sciences</topic><topic>Constituents</topic><topic>CONTENIDO DE NITROGENO</topic><topic>CONTENIDO PROTEICO</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INSECTICIDAS</topic><topic>INSECTICIDE</topic><topic>NITROGENO</topic><topic>PAPA</topic><topic>POMME DE TERRE</topic><topic>Potatoes</topic><topic>PRODUCTOS QUIMICOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PRODUIT CHIMIQUE</topic><topic>Proteins</topic><topic>STOCKAGE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TENEUR EN AZOTE</topic><topic>TENEUR EN PROTEINES</topic><topic>TUBERCULE</topic><topic>TUBERCULO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Seetharaman, K. (Cornell University, Ithaca, NY)</creatorcontrib><creatorcontrib>Mondy, N.I</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Seetharaman, K. (Cornell University, Ithaca, NY)</au><au>Mondy, N.I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isopropyl N-(3-chlorophenyl) carbarmate (CIPC) effect on nitrogenous constituents of potatoes</atitle><jtitle>Journal of food science</jtitle><date>1991-03</date><risdate>1991</risdate><volume>56</volume><issue>2</issue><spage>532</spage><epage>534</epage><pages>532-534</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb05318.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-03, Vol.56 (2), p.532-534 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Access via Wiley Online Library |
| subjects | 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 |
| title | Isopropyl N-(3-chlorophenyl) carbarmate (CIPC) effect on nitrogenous constituents of potatoes |
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