Influence of Thermal and Pressure Treatments on Inhibition of Potato Tuber Sprouting
The effect of short duration thermal treatments (60 and 65 degC for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only slightly reduced sprouting, evaluated by the number of sprouted … celý popis
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- Publikováno v:
- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 33, č. 6 (2015), s. 524-530
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- 8 fotografií, 6 grafů, 1 tabulka
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- Literatura na straně 529-530 (17 záznamů)
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| 100 | 1 | |a Cruz Alexandre, Elisabete Maria, |u University of Aveiro, QoPnA, Department of Chemistry, Aveiro, Portugal |4 aut | |
| 245 | 1 | 0 | |a Influence of Thermal and Pressure Treatments on Inhibition of Potato Tuber Sprouting / |c Elisabete Maria Cruz Alexandre, Ivo Manuel Mira Abreu Rodrigues, Jorge manuel Alexandre Saraiva |
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| 500 | |a 8 fotografií, 6 grafů, 1 tabulka | ||
| 504 | |a Literatura na straně 529-530 (17 záznamů) | ||
| 520 | 3 | 9 | |a The effect of short duration thermal treatments (60 and 65 degC for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only slightly reduced sprouting, evaluated by the number of sprouted tubers, number of sprouts per sprouted tuber, sprout elongation rate, and sprout length. The pressure treatments alone resulted in a slightly higher inhibitory effect compared to the thermal treatments alone. However, it was for the combined treatments when the highest inhibitory effect on sprouting was observed, particularly when potatoes were stored under controlled temperature and humidity conditions that promoted faster sprouting. The combined treatments versus the control led to a much lower number of sprouted tubers (50% vs 100%), number of sprouts per sprouted tuber (4 vs 20), sprout elongation rate (1.48 +/- 0.24 mm/day vs 38.5 +/- 2.80 mm/day), and sprout length (71 mm vs 1542 mm). These inhibitory effects on sprouting can be of interest and potential for industrial application. |9 eng |
| 530 | |a Dostupné též na internetu | ||
| 650 | 0 | 9 | |a SOLANUM TUBEROSUM |
| 650 | 0 | 9 | |a CULTIVATION |
| 650 | 0 | 9 | |a Crop storage |
| 650 | 0 | 9 | |a DURATION |
| 650 | 0 | 9 | |a Food quality |
| 650 | 0 | 9 | |a KEEPING QUALITY |
| 650 | 0 | 9 | |a GERMINATION |
| 650 | 0 | 9 | |a GERMINATION INHIBITORS |
| 650 | 0 | 9 | |a EXPERIMENTATION |
| 650 | 0 | 9 | |a POTATOES |
| 650 | 0 | 9 | |a TUBERS |
| 650 | 0 | 9 | |a VACUUM PACKAGING |
| 650 | 0 | 9 | |a PRESSURE |
| 650 | 0 | 9 | |a HEAT TREATMENT |
| 650 | 0 | 9 | |a TIME |
| 650 | 0 | 9 | |a ENVIRONMENTAL TEMPERATURE |
| 650 | 0 | 9 | |a RELATIVE HUMIDITY |
| 650 | 0 | 9 | |a IMAGERY |
| 650 | 0 | 9 | |a PHOTOGRAPHY |
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| 700 | 1 | |a Abreu Rodrigues, Ivo Manuel Mira, |u Polytechnic Institute of Coimbra, College of Agriculture, Departament of Food Science and Technology, Coimbra, Portugal |4 aut | |
| 700 | 1 | |a Saraiva, Jorge Manuel Alexandre, |u University of Aveiro, QoPnA, Department of Chemistry, Aveiro, Portugal |4 aut | |
| 773 | 0 | |t Czech Journal of Food Sciences |x 1212-1800 |g Roč. 33, č. 6 (2015), s. 524-530 |q 33:6 |9 2015 | |
| 856 | 4 | 1 | |u https://www.agriculturejournals.cz/publicFiles/174348.pdf |q text/pdf |y Plný text |4 N |
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