บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of curing and storage conditions on processing quality in potatoes.

Kim, H. O.; Lee, S. K.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 73-76 Ref: 4 ref.

1993

บทคัดย่อ

Effects of curing and storage conditions on processing quality in potatoes.

Wounded and sound potatoes cv. superior were stored at 13, 15, or 18 deg C with 90% RH. At 18 deg , a good periderm layer was formed in 6 days. At 15 and 13 deg periderm formation was completed after 10 and 12 days, respectively. Potatoes were stored at 5 deg for 28 days and were then reconditioned at 15 deg for 20 days. The reducing sugar content decreased slowly during the reconditioning period. The longer the reconditioning period, the better the potato chip colour.