Sensory and cooking quality of individually film wrapped potatoes

Author:

Shetty Kiran K.,Dwelle Robert B.,Fellman John K.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Reference19 articles.

1. Ben-Yehoshua, S. 1985. Individual seal packaging of fruits and vegetables in plastic films-A new postharvest technique. HortScience 20: 32.

2. Bohler, G., Escher, F. and Solms, J. 1986. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation. Lebensm-Wiss. U.-Technol 19: 338.

3. Cunningham, H.H. and Zaehringer, M.V. 1970. Measurement of color in potatoes. Am Potato J 47: 195.

4. Cunningham, H.H., Zaehringer, M.V. and Sparks, W.C. 1971. Storage temperature for maintenance of internal quality in Idaho Russet Burbank Potatoes. Am Potato J 48: 320–328.

5. Dumelin, E. and Solms, J. 1976. The formation of 5′-nucleotides during cooking of potatoes. Potato Res 19: 215.

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5. The effect of MCPA and paclobutrazol on flowering, berry set, biomass production, tuber yield and quality of potato;South African Journal of Plant and Soil;2006-01

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