Differential response of cold stored potato tubers to ethylene |
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Authors: | Norman F Haard |
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Institution: | 1. Department of Food Science, Rutgers—The State University, 08903, New Brunswick, New Jersey
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Abstract: | The chip color of two potato varieties (Monona and Kennebec) processed directly out of 40 F storage changed in different directions after short exposure to ethylene and continued cold storage. Monona tubers produced much darker chips after ethylene treatment whereas non-enzymatic browning of Kennebec chips was considerably less after gassing. The distribution of pigmentation in chips prepared from both tubers was more uniform after ethylene treatment. |
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