נגישות
menu      
חיפוש מתקדם
Journal of Food Science
AMIR, J., Div. of Agronomy, Gilat Experiment Station, ARO, Mobile Post Negev 2, Israel
KAHN, V., Div of Food Technology, ARO, The Volcani Center, P.O.B. 6, Bet Dagan, Israel
UNTERMAN, M., Div. of Agronomy, Gilat Experiment Station, ARO, Mobile Post Negev 2, Israel
Temporary anoxia (about 20 days) was found to be an effective means to prevent sugar accumulation in potato tubers during storage at 4°C. The sugar level of such tubers re‐exposed to normal atmosphere remained low during additional storage at 4°C for 3 months. During this time, the high level of lactic acid which had accumulated in tubers during temporary anoxia was greatly reduced. Copyright © 1978, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
TEMPORARY ANOXIA AS A MEANS OF PREVENTING SUGAR ACCUMULATION DURING STORAGE AT 4°C
43
AMIR, J., Div. of Agronomy, Gilat Experiment Station, ARO, Mobile Post Negev 2, Israel
KAHN, V., Div of Food Technology, ARO, The Volcani Center, P.O.B. 6, Bet Dagan, Israel
UNTERMAN, M., Div. of Agronomy, Gilat Experiment Station, ARO, Mobile Post Negev 2, Israel
TEMPORARY ANOXIA AS A MEANS OF PREVENTING SUGAR ACCUMULATION DURING STORAGE AT 4°C
Temporary anoxia (about 20 days) was found to be an effective means to prevent sugar accumulation in potato tubers during storage at 4°C. The sugar level of such tubers re‐exposed to normal atmosphere remained low during additional storage at 4°C for 3 months. During this time, the high level of lactic acid which had accumulated in tubers during temporary anoxia was greatly reduced. Copyright © 1978, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in