Effect of seed source, presprouting and desiccation date on the processing quality of potato tubers for French fry production

Author:

Burke J. J.,O’donavan T.,Barry P.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Reference39 articles.

1. Anonymous, 1972. United States Department of Agriculture Colour Standards for Frozen French Fried Potatoes (3rd Edition). Munsell Colour Company, Baltimore, Maryland.

2. Briddon, A. & R.M.J. Storey, 1996. Maturity monitoring as an indicator of processing quality after storage. In: Abstracts of Conference Papers of the 13th Triennial Conference of the European Association of Potato Research, pp. 565–566.

3. Burke, J.J., 1998. The effect of seed source, physiological age and desiccation date on yield and chip colour in a range of potato cultivars. PhD thesis, National University of Ireland.

4. Burton, W.G., 1965. The sugar balance of some British potato varieties during storage. 1. Preliminary observations.European Potato Journal 8: 80–91.

5. Burton, W.G., 1966. The potato. A survey of its history and factors influencing its yield, nutritive value, quality and storage. Veenman and Zonen, Wageningen.

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