The changes of potato tuber quality during storage | Kartupeļu bumbuļu kvalitātes izmaiņas glabāšanas periodā
2004
Skrabule, I., Priekuli Plant Breeding Station, Cesis reg. (Latvia)
The decrease of potato tuber weight, caused by respiration and transpiration, has been observed during storage. The relative starch content in tubers mostly increases, it have been explained by the ratio changes between dry matter and water in tubers. The tuber flesh darkening after darkening, after peeling and boiling partly depend on genotype. The taste of boiled tubers differs significantly between genotypes. The investigation was carried out to ascertain the influence of genotype and length storage on some tuber quality changes during storage: tuber weight, starch content, tuber flesh darkening after peeling and boiling, and taste after boiling. The significant influence of genotype and length of storage on the changes of traits during storage was found for weight and starch content. The influence of genotype on flesh darkening after peeling and boiling, and taste of boiled tubers exceeded the influence exerted by the length of storage by 6-10 times.
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