Idioma:

Effect of radiation on the nutritive value of post irradiated potatoes

Vachira Pringsulaka

Sem texto completo

Citações Citado por

Título:
Effect of radiation on the nutritive value of post irradiated potatoes
Autor: Vachira Pringsulaka
Assuntos: almacenamiento ; gamma irradiation ; humedad relativa ; humidite relative ; irradiacion gamma ; irradiation gamma ; nutritive value ; papa ; pomme de terre ; potatoes ; relative humidity ; stockage ; storage ; temperatura ; temperature ; valeur nutritive ; valor nutritivo ; variedades ; variete ; varieties
Notas: Q
Q02
Descrição: Harvested fresh potatoes of Spunta variety, were irradiated at 0, 60, 90, 120, and 150 gray and then stored at three temperatures; (30+-5 deg. celsius) with 55-65 percent R.H. and 15 deg. celsius and 10 deg. celsius both with 85-95 percent R.H. The biochemical assay of total sugar, protein, and vitamin C were conducted for the determination of change in nutritive value. Both non-irradiated and irradiated potatoes, stored at room temperature with 55-65 percent R.H., showed higher change in percentage of total sugar and vitamin C, but only slight change in protein was observed. Furthermore, no significant difference was found in nutritive value between irradiated and non-irradiated potatoes stored at 15 and 10 deg. celsius with 85-95 percent R.H.
Data de criação/publicação: 1983
Idioma: Tailandês

Voltar para lista de resultados