The relationship between respiration and chip color during long-term storage of potato tubers

Author:

Copp L. J.,Blenkinsop R. W.,Yada R. Y.,Marangoni A. G.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Reference39 articles.

1. ap Rees, T., W.L. Dixon, C.J. Pollock, and F. Franks. 1981. Low temperature sweetening of higher plants.In: Friend, J. and M.J.C. Rhodes (eds.) Recent advances in the biochemistry of fruits and vegetables. Academic Press, New York. pp. 41–61.

2. Brierley, E.R., P.L.R. Bonner, and A.H. Cobb. 1996. Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage. J Sci Food Agric 70:515–525.

3. Burton, W.G. 1974. The oxygen uptake in air and in 5% oxygen and the carbon dioxide output of stored potatoes. Pot Res 17:113–137.

4. Burton, W.G. 1978. Post-harvest behaviour and storage of potatoes.In: T.H. Coaker (ed.), Applied biology, Vol. 3., Academic Press, New York. pp. 86–228.

5. Burton, W.G. and A.R. Wilson. 1978. The sugar content and sprout growth of tubers of potato cultivar Record, grown in different localities when stored at 10, 2 and 20 C. Pot Res 21:145–162.

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