The effect of irradiation doses, wound healing temperature, post harvest irradiation time (wound healing period) and storage temperature on a number of quality parameters such as loss of weight, sprout inhibition and rot incidence, chemical parameters such as sugar and vitamin e content, sensory parameters taste and colour and also wound healing ability were investigated. The potatoes were irradiated with a dose range of 50 to 100 Gy, after a wound healing period varying from 0 to 6 weeks at 15 or 20 °C. The product was stored at 10 and 20 °C and 90% relative humidity.
|Place of Publication||Wageningen|
|Number of pages||46|
|Publication status||Published - 1988|
|Name||Report / RIKILT|
- solanum tuberosum
- keeping quality