Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes-Reference-Cited by-同舟云学术

Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes

Published:2018-02-22 Issue:10 Volume:98 Page:3735-3740
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Goyer Aymeric¹²^ORCID,Pellé Julien²

Affiliation:

1. Department of Botany and Plant Pathology; Oregon State University; Corvallis OR USA

2. Hermiston Agricultural Research and Extension Center; Oregon State University; Hermiston OR USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Biochemical potential of potato tubers to synthesize blackspot pigments in relation to their actual blackspot susceptibility;Stevens;J Agric Food Chem,1997

2. A classification system for impact-related defects in potato tubers;Baritelle;Am J Potato Res,2000

3. Specific gravity and cultivar effects on potato tuber impact sensitivity;Baritelle;Postharvest Biol Technol,2003

4. Isolation and characterization of blackspot pigments from potato tubers;Stevens;Phytochemistry,1996

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