Change in glycoalkaloid of potatoes during storage
1984
Hwang, C.S. (Taegu Education Coll. (Korea R.)) | Lee, S.W. (Hanyang Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
This study was to investigate change in glycoalkaloid content (alpha-chaconine, alpha-solanine) in the cortex and medulla of two varieties of potatoes during 1 deg C and 20 deg C storage. The tubers of both varieties stored at 20 deg C showed sprouting and alpha-chaconine, alpha-solanine content in the cortex increased. Increase was more noticeable in May Queen than in Irish Cobbler. The content of glycoalkaloid in tubers stored at 1 deg C also increased continuously
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