A novel method for investigating the uptake and distribution of radiolabelled imazethapyr in potato tubersPotato Research - Tập 43 - Trang 203-209 - 2000
Victoria M. T. Spackman, A. H. Cobb
The use of imazethapyr as a sprout suppressant in potatoes has been investigated. Novel radionuclide techniques were developed to establish the patterns of uptake and movement of imazethapyr in potatoes. Protocols for tissue analysis were established to homogenise potato tuber tissue samples, enabling radiolabel recovery by liquid scintillation counting to approach 100%. The movement of imazethapy...... hiện toàn bộ
The quality of seed tubers multiplied in the Golan Heights for the spring season in IsraelPotato Research - Tập 25 - Trang 107-112 - 1982
David Levy, Shlomo Marco
Seed tubers grown in the northern mountain region — the Golan Heights — were as productive as imported seed tubers. In cvs. Blanka and Désirée, both the locally grown and the imported seed tubers were similar when yield components and tuber fresh weight are considered. In Up-to-Date, the locally grown seeds produced higher yields of marketable tubers (over 60 g/tuber) than those imported. Désirée ...... hiện toàn bộ
Optimization of Process Parameters Affecting Glycoalkaloids in Potato Chips Using the Taguchi MethodPotato Research - - Trang 1-17 - 2024
Dilek Koyuncu, Ayhan Duran
This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applic...... hiện toàn bộ
Loss of vitamin C (L-ascorbic acid) during long-term cold storage of Dutch table potatoesPotato Research - Tập 33 - Trang 125-130 - 1990
M. J. H. Keijbets, G. Ebbenhorst-Seller
Loss of vitamin C (L-ascorbic acid) from Dutch table potatoes during storage at 5–6°C over 8 months from November to July, was studied in two seasons. L-Ascorbic and dehydroascorbic acid were analysed by HPLC. The amount of dehydroascorbic acid was negligible. Total loss of L-ascorbic acid varied between 21 and 60%. Some potato lots lost L-ascorbic acid rapidly in the first four months, others mor...... hiện toàn bộ