THE PROCESSING POTENTIAL OF TUBERS OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L, AFTER STORAGE AT LOW-TEMPERATURE .1. FRY COLOR

被引：35

作者：

MACKAY, GR ^{[1
]}

BROWN, J ^{[1
]}

TORRANCE, CJW ^{[1
]}

机构：

[1] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND

来源：

POTATO RESEARCH | 1990年 / 33卷 / 02期

关键词：

LOW TEMPERATURE SWEETENING; STORAGE ABILITY;

D O I：

10.1007/BF02358448

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Routine fry tests of material from the potato breeding programme at the Scottish Crop Research Institute (SCRI) detected clones which gave superior (paler coloured) crisps than the control cultivar Record, after storage at low temperatures (4-degrees-C). Thirteen of these clones and nine cultivars were fry tested at intervals after storage at 4-degrees-C and 10-degrees-C. The ability of these clones to produce an acceptable fry product direct from storage at low temperature and their superiority in this respect over existing cultivars was confirmed. Some clones examined produced an acceptable fry colour even after 30 weeks' storage at 4-degrees-C.

引用

页码：211 / 218

页数：8