Hot water dipping to enhance storability of potatoes

被引：35

作者：

Ranganna, B

Raghavan, GSV

Kushalappa, AC

机构：

[1] McGill Univ, Dept Agr & Biosyst Engn, St Anne De Bellevue, PQ H9X 3V9, Canada

[2] Univ Agr Sci Bangalore, Postharvest Technol Scheme, Bangalore 560065, Karnataka, India

[3] McGill Univ, Dept Plant Sci, St Anne De Bellevue, PQ H9X 3V9, Canada

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 1998年 / 13卷 / 03期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Erwinia carotovora; Fusarium solani; Potato; storage; quality; sprouting;

D O I：

10.1016/S0925-5214(98)00015-5

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Sprouting of tubers and spoilage due to invasion by bacterial and fungal pathogens are problems of potato storage that are usually dealt with by specialized chemicals. This study was aimed at determining whether both problems could rather be solved by a single thermal treatment without affecting the quality. The applicability to short-term storage conditions in cool climates and tropical climates was investigated. This study demonstrates that potato tubers can be safely stored for 12 weeks at either 8 or 18 degrees C without sprouting, if dipped in a 57.5 degrees C hot water bath for 20-30 min. Neither electron microscopy of starch granules, puncture tests nor chromacity analysis provided evidence of damage due to the thermal treatment. (C) 1998 Elsevier Science B.V. All rights reserved.

引用

页码：215 / 223

页数：9

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