Open AccessAn approach of using different curing temperature based on potato cv. Innovator periderm differentiation, sugar metabolism, and industrial quality
Author(s) -
Ariana Mota Pereira,
Edgard Augusto de Toledo Picoli,
Kharen Priscilla de Oliveira Salomão Petrucci,
Mateus de Paula Gomes,
Renata Ranielly Pedroza Cruz,
Luciana Gomes Soares,
Dreice Nascimento Gonçalves,
Fernando Luíz Finger
Publication year - 2022
Publication title -
acta scientiarum. agronomy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.438
H-Index - 28
eISSN - 1807-8621
pISSN - 1679-9275
DOI - 10.4025/actasciagron.v44i1.55426
Subject(s) - browning , postharvest , reducing sugar , curing (chemistry) , point of delivery , horticulture , sugar , chemistry , peroxidase , food science , biology , enzyme , biochemistry , polymer chemistry