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Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes
Author(s) -
SEETHARAMAN K.,
MONDY N.I.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05318.x
Subject(s) - chemistry , sprouting , nitrogen , cultivar , isopropyl , horticulture , food science , biology , organic chemistry
Potatoes treated with 1% or 3% CIPC and stored 16 weeks at 5°C and 20°C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p < 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers following storage at 5°C and 20°C. Treatment with 3% CIPC increased total nitrogen and decreased protein in tubers stored at 20°C (p < 0.025), but decreased total nitrogen and protein in tubers stored at 5°C. Treating potatoes with CIPC prevented sprouting in both varieties and apparently caused the tuber to retain nitrogen.