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Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers

✍ Scribed by L. W. Mapson; T. Swain; A. W. Tomalin

Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
831 KB
Volume
14
Category
Article
ISSN
0022-5142

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## Abstract Tubers of 20 varieties of potato grown in New Zealand have been analysed for ascorbic acid content at harvest and at monthly intervals during storage in a commercial‐type clamp, in two successive years. Variety was a significant factor in causing differences in the ascorbic acid content