ISSN:
1871-4528
Schlagwort(e):
After-cooking blackening
;
after-cooking darkening
;
gamma rays
;
sprout inhibition
;
phenolics
;
carotenoids
;
irradiation
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
Notizen:
Summary Potatoes of the variety ‘Kufri Chandramukhi’ exposed to 10 krad of gamma rays for sprout inhibition, tended to develop after-cooking darkening, after storage at 15°C, for over three months. The darkening could be prevented or reduced (a) by pre-peeling of tubers prior to cooking: or (b) by reconditioning the potatoes by keeping them at 34–35°C for 4–6 days; or (c) by soaking and cooking the tubers in solutions of diaminoethane-tetra-acetic acid disodium salt (EDTA) or citric acid. Prepeeled tubers cooked in the presence of the peel tissues or added phenolics like caffeic and chlorogenic acids showed darkening. The results implicate that this could be due to the interaction of phenolics with Fe++ present in the tissues. The storage of irradiated tubers at low temperature also showed enhanced disapperance of carotenoids.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF02362302
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