By D. K. Salunkhe, S. S. Kadam
"Furnishes exhaustive, single-source assurance of the construction and postharvest expertise of greater than 70 significant and minor greens grown in tropical, subtropical, and temperate areas through the international. presents comparative info for every vegetable offered. "
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Extra info for Handbook of Vegetable Science and Technology (Food Science and Technology)
Example text
Krad inhibition was 8192%. Gamma radiation had no effect on existing alkaloids or on light-induced glycoalkaloid formation in tubers. D. Sprouting of Potatoes During Storage Potatoes exhibit sprouting when stored at temperatures of 1020°C (188). Sprout growth is slow at temperatures of 5°C and less. Above 5°C, increasing temperature causes increased sprout growth up to about 20°C; at higher temperatures, sprout growth rate decreases. However, storage of potatoes at temperatures <10°C causes an increase in sugar content, resulting in increased browning of heat-processed products.
0°C. The relative humidity (RH) is maintained between 75 and 90%. The conditioning of potatoes results in a decrease in phosphorylase activity and sugars are converted to starch by starch synthetase (143). 2. Starch The starch content of potatoes decreases with a lowering of the storage temperature. The starch content may increase via conversion of sugars into starch at high temperatures (>10°C). 3°C for 23 months contained only about 70% of their original starch (143). The change of starch into sugars at low temperatures and subsequent partial resynthesis of starch from sugars at high temperatures affect the quality of starch and the texture of cooked potatoes.
185. krad inhibition was 8192%. Gamma radiation had no effect on existing alkaloids or on light-induced glycoalkaloid formation in tubers. D. Sprouting of Potatoes During Storage Potatoes exhibit sprouting when stored at temperatures of 1020°C (188). Sprout growth is slow at temperatures of 5°C and less. Above 5°C, increasing temperature causes increased sprout growth up to about 20°C; at higher temperatures, sprout growth rate decreases. However, storage of potatoes at temperatures <10°C causes an increase in sugar content, resulting in increased browning of heat-processed products.