𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of traditional storage practices of small-scale organic farmers on potato quality

✍ Scribed by Mangani GC Katundu; Sheryl L Hendriks; John P Bower; Muthulisi Siwela

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
127 KB
Volume
87
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of heat treatment on quality, the
Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage
✍ Wenzhong Hu; Aili Jiang; Liming Jin; Chenghui Liu; Mixia Tian; Yanying Wang πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 137 KB πŸ‘ 1 views

BACKGROUND: Proper postharvest handling and storage of sweet potato is an important link in the chain from producer to consumer or manufacturing industry. Heat treatments have been used as a non-chemical means to modify the postharvest quality and reduce pathogen levels and disease development of a

Effects of frying and storage at room te
Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices
✍ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 367 KB πŸ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following

Effectiveness of organic acid, ozonated
Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce
✍ Meltem Yesilcimen Akbas; HΓΌlya Γ–lmez πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 169 KB πŸ‘ 1 views

## Abstract **BACKGROUND:** The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh‐cut lettuce during storage were evaluated. **RESULTS:** Dipping of lettuce in 100 mg L^βˆ’1^ chlorine solution reduced the nu