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Weight loss and chip quality of potatoes during storage

Weight loss and chip quality of potatoes during storage

Transactions of the ASAE 18(6): 1197-1200

ISSN/ISBN: 0001-2351

Tubers of potatoes Burbank and Kennebec stored for 5 months at 10 deg C after suberization at 18.3 deg for 4 weeks, had lower contents of reducing sugars, gave chips of lower colour and suffered a smaller weight loss than potatoes stored at 4.4 deg or 7.2 deg followed by 4 weeks reconditioning at 18.3 deg. Without suberization both cultivars stored for 5 months at 7.2 deg followed by reconditioning, showed lower weight losses than tubers stored at 10 deg.

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