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Sprout suppression of potatoes (Solanum tuberosum Linn) by vapour heat treatment.

Rama, M. V. and Narasimham, P. (1985) Sprout suppression of potatoes (Solanum tuberosum Linn) by vapour heat treatment. Journal of Food Science and Technology, 22 (3). 213-214, 8 ref..

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Abstract

Four wk after harvest, potatoes were vapour heat treated with a RH of 95 plus/minus 5% at temp. of 60 degree C (15, 30 and 60 min), 65 degree C (15, 30 and 60 min) and 70 degree C (15 and 30 min). Treatments were given to (i) dormant tubers and (ii) 100% sprouted tubers. Treated tubers were stored in 0.2% ventilated polyethylene bags at 22-30 degree C and RH of 50-80%. The temp. of the peripheral zone of potatoes rose from 35.6 to 43.8 degree C within 5 min after treatment while the core temp. rose to 31.1 degree C from 26 degree C. Thereafter the temp. of core and periphery rose gradually reaching a max. of 46 and 50.1 degree C resp. in 60 min. Heat treatment did not markedly influence (i) but it suppressed the sprouting in (ii) for about 3 wk. Repeating the heat treatment after 3 wk resulted in further sprout suppression for 5 more wk.

Item Type: Article
Uncontrolled Keywords: HEATING-; potatoes, vapour heat treatment & sprouting in; GERMINATION-; POTATOES-; vapour heat treatment & sprouting in potatoes
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 05:08
Last Modified: 23 Jun 2016 05:08
URI: http://ir.cftri.com/id/eprint/6593

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