Effect of wound healing period and temperature, irradiation and post irradiation storage temperature on the keeping quality of potatoes
1988
Langerak, D.I. | Wolters, T.C. | Jong, de, W.J.H.J. | Hollman, P.C. | Cramwinckel, A.B. | Oortwijn, H. | Vroomen, L.H.M.
The effect of irradiation doses, wound healing temperature, post harvest irradiation time (wound healing period) and storage temperature on a number of quality parameters such as loss of weight, sprout inhibition and rot incidence, chemical parameters such as sugar and vitamin e content, sensory parameters taste and colour and also wound healing ability were investigated. The potatoes were irradiated with a dose range of 50 to 100 Gy, after a wound healing period varying from 0 to 6 weeks at 15 or 20 °C. The product was stored at 10 and 20 °C and 90% relative humidity.
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