Effect of sprouting inhibitors on the colour of potato French fries
Magdalena Grudzińska
m.grudzinska@ihar.edu.plInstytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie (Poland)
Kazimiera Zgórska
Instytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie (Poland)
Zbigniew Czerko
Instytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie (Poland)
Abstract
The aim of this study was estimation of the effect of sprouting inhibitor on the colour of French fries. The study was carried out on two potato cultivars Asterix and Jelly in five periods: after harvest (September) and in the months: January, February, March and April. Potatoes were stored at 8°C without sprouting inhibitors (control) and using Talent R and CIPC. The color of French fries was determined in three parts of product: stem-end, core and bud-end. On the basis of our research it was stated that the using of the Talent R and CIPC did not influence the discoloration of the French fries. Independently of the type of inhibitor and storage time, the product obtained from cultivar Asterix was similar in colour.
Supporting Agencies
Keywords:
ziemniak, french fries, potato, sprout inhibitors, storageReferences
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Authors
Magdalena Grudzińskam.grudzinska@ihar.edu.pl
Instytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie Poland
Authors
Kazimiera ZgórskaInstytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie Poland
Authors
Zbigniew CzerkoInstytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie Poland
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