MSI99P3108 | |
Wong Yen Cheong, J. K. C. Govinden, N. | |
Quality of potato varieties during storage at three temperatures | |
Lalouette, J. A., Bachraz, D. Y.; Sakurdeep, N. (eds), Proceedings of the 3rd Annual Meeting of Agricultural Scientists, Réduit, Mauritius, 17-18 November 1998. | |
Book chapter | |
1999 | |
p. 175-179 | |
Reduit, Food and Agricultural Research Council | |
Available at www.uom.ac.mu/Faculty/FA/General_Information/AMAS98/Index.htm | |
En | |
En | |
The current practice of storing potato at 2-4 degrees C aims at preserving the physical appearance of the tubers by controlling sprouting, rotting and loss in weight. Low temperature storage is not only costly, it also causes tubers to develop reducing sugars and hence, to become unsuitable for processing into French fries and frisps. Triansl in 1990 and 1991 also showed that the quality of tubers can be maintained for up to 12 weeks by storing at 8-10 degree C, but beyond this period, it is necessary to control sprouting. | |
POTATOES STORAGE STORAGE LOSSES QUALITY STORAGE TEMPERATURE | |
MAURITIUS | |
Potato storage | |
1998-12-10 | |
En | |
CAT | |
1 | |
FC |