Reducing sugar accumulation in progeny families of cold chipping potato clones
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02990958.pdf
Reference13 articles.
1. Burton, W.G. 1978. The physics and physiology of storage. pp. 545–601.In. The Potato Crop. P.M. Harris (Ed.) Chapman and Hall, London. 730 p.
2. Coffin, R.H., R.Y. Yada, K.L. Parkin, B. Grodzinski and D.W. Staley. 1987. Effect of low temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections. J Food Sci 52(3):639–645.
3. Gould, W.A., B. Hair and A. Baroudi. 1979. Evaluation of potato cultivars before and after storage regimes for chipping. Am Potato J 56:133–144.
4. Habib, A.T. and H.D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technol 11:85–89.
5. Isherwood, F.A. 1973. Starch-sugar interconversion inSolanum tuberosum. Phytochemistry 14:83–84.
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