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ALTERNATIVE COMPOUNDS FOR the MAINTENANCE of PROCESSING QUALITY of STORED POTATOES ( SOLANUM TUBEROSUM ) 1
Author(s) -
KALT WILHELMINA,
PRANGE ROBERT K.,
DANIELSLAKE BARBARA J.,
WALSH JOHN,
DEAN PAUL,
COFFIN ROBERT
Publication year - 1999
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1999.tb00370.x
Subject(s) - sprouting , solanum tuberosum , horticulture , chemistry , carbamate , food science , ethylene , biology , organic chemistry , catalysis
alternative sprout inhibitors were testedfortheir efficacy in retaining processing quality of potatoes during long term storage. Carvone, dimethylnaph‐thalene and ethylenewere compared to the commercial standard, CIPC, (isopropyl N‐(3‐chlorophenyl) carbamate) and anair control, for their effects on sprout development, fry color andsugar content of potato tubers, during 25 weeks ofstorage at 9C. All treatments reducedsprouting although the amount of sprouting variedamong treatments. At the end of the 25 week storage period, the amount of sprouting based on total sprout weightand maximum sprout length was, inorder from least to most, CIPC, carvone, ethylene, DMN and air, Poorer processing quality due to darker fry dcolor and higher levels of reducing