ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of bruising on total phenols, total glycoal/kaloids (TGA), and ascorbic acid content of Katahdin potatoes was studied. Following bruising, tubers were stored at either 5° or 20°C for I, 3, 6, and I2 wk. Unbruised whole tubers served as controls and bruised halves were compared with unbruised halves. Both halves of bruised tubers were higher in phenols, TGA and lower in ascorbic acid than unbruised controls. Bruised halves contained significantly more phenols, TGA and less ascorbic acid than unbruised halves. Storage temperature did not affect ascorbic acid content but the greatest accumulation of phenols occurred at 5°C and the highest TGA at 20°C storage temperature. Cortex tissue was significantly lower in ascorbic acid than pith tissue.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06690.x
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