Quality of potato varieties during storage at three temperatures

Code (CO)	MSI99P3108
Author (AU)	Wong Yen Cheong, J. K. C. Govinden, N.
Title - English (ET)	Quality of potato varieties during storage at three temperatures
Thesis-Parent title (TH)	Lalouette, J. A., Bachraz, D. Y.; Sakurdeep, N. (eds), Proceedings of the 3rd Annual Meeting of Agricultural Scientists, Réduit, Mauritius, 17-18 November 1998.
Document Type(DT)	Book chapter
Date of publication (DP)	1999
Source (SO)	p. 175-179
Publisher (PB)	Reduit, Food and Agricultural Research Council
Notes (NO)	Available at www.uom.ac.mu/Faculty/FA/General_Information/AMAS98/Index.htm
Language of text (LT)	En
Language of summaries (LS)	En
Abstract (AB)	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.
Descriptors - English (DE)	POTATOES STORAGE STORAGE LOSSES QUALITY STORAGE TEMPERATURE
Descriptors - Geographic (DG)	MAURITIUS
Sort Key 1(K1)	Potato storage
Date record entered (DA)	1998-12-10
Language of analysis (LA)	En
Processing status (PS)	CAT
Number of copies (NC)	1
MSIRI Staff (MS)	FC