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The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes

✍ Scribed by Lene Kaaber; E. Bråthen; Berit K. Martinsen; I. Shomer

Publisher
Springer
Year
2001
Tongue
English
Weight
617 KB
Volume
44
Category
Article
ISSN
1871-4528

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The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6¡C, and also in potatoes which, having been allowed a period of one month to recover from the e †ects of post-harv