Tuber quality and nutritional components of “early” potato subjected to chemical haulm desiccation

Author:

Buono Vito,Paradiso Annalisa,Serio Francesco,Gonnella Maria,De Gara Laura,Santamaria Pietro

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Control of respiration and colour modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres;Angós;Postharvest Biology and Technology,2008

2. The water–water cycle in chloroplasts: scavenging of active oxygen and dissipation of excess photons;Asada;Annual Review of Plant Physiology and Plant Molecular Biology,1999

3. Nutritional relevant aspect of potatoes and potato constituents;Buckenhuskes,2005

4. Effects of genotype, environment, and postharvest storage on total ascorbate content of potato (Solanum tuberosum) tubers;Dale;Journal of Agricultural and Food Chemistry,2003

5. Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature;Delaplance;Plant Physiology and Biochemistry,2008

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