EFFECTS OF LOW-TEMPERATURE AND MODIFIED ATMOSPHERE ON SUGAR ACCUMULATION AND CHIP COLOR IN POTATOES (SOLANUM-TUBEROSUM)

被引：17

作者：

PARKIN, KL

SCHWOBE, MA

机构：

[1] Dept of Food Science, Univ of Wisconsin, Madison, Wisconsin, 53706, Babcock Hall

[2] Beatreme Food Ingredients, Inc, Vesper, Wisconsin, 54499

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03931.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Storage of Norgold and Russet Burbank tubers at 3°C in air led to accumulation of sucrose and hexose and a decline in chip color quality to unacceptable levels (Hunter L values less than 40) within 2 wk. Storage in modified atmospheres of 1000 ppm ethylene in air and low oxygen delayed decline in color by 6‐8 wk compared with storage in air. Storage in 1000 ppm ethylene apparently reduced rate of conversion of sucrose to hexose. The low oxygen atmosphere appeared to reduce extent of sucrose accumulation and rate of sucrose conversion to hexose during storage. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1341 / 1344

页数：4

共 13 条

[1]

BURTON W G, 1969, European Potato Journal, V12, P81, DOI 10.1007/BF02364726

[2] EFFECT OF LOW-TEMPERATURE STORAGE ON SUGAR CONCENTRATIONS AND CHIP COLOR OF CERTAIN PROCESSING POTATO CULTIVARS AND SELECTIONS [J].