Organic acids in potato tubers. 1. The effect of storage temperatures and time on citric and malic acid contents of potato tubers
1990
Lisinska, G. | Aniolowski, K.
The effects of storage temperatures and time on citric and malic acid contents of potato tubers (Perkoz, Bliza and Bobr varieties) are presented. Citric acid content decreased in potato tubers after 6 months' storage while the content of malic acid increased. Changes in citric acid were greatest in potato tubers stored at 7 degrees C whereas those in malic acid proved to be greatest when storage temperature was 13 degrees C.
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