Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

American Journal of Potato Research

Volumn 78, Issue 2, 2001, Pages 99-107

  Boylston, Terri D ^a,b   Powers, Joseph R ^a   Weller, Karen M ^a   Yang, Jian ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

1,4 dimethylnaphthalene; 1,8 cineole; Salicylaldehyde; Sensory quality; Sprout inhibitors; Storage

Indexed keywords

EID: 0035044897     PISSN: 1099209X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02874765     Document Type: Article

References (16)

1. The assessment of some volatile organic compounds as sprout suppressants for ware and seed potatoes
2. Dimethylnaphthalene as a sprout suppressant for seed and ware potatoes
3. Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage
4. The effects of ozone and 1,8-cineole on sprouting, fry color and sugars of stored Russet Burbank potatoes
5. Chemical contaminants monitoring. FDA total diet study, April 1982-April 1984, dietary intakes of pesticides, selected elements, and other chemicals
6. Suppression of sprouting in stored potatoes by volatile organic compounds
7. Growth-inhibitory volatile aromatic compounds produced by Solanum tuberosum tubers
8. Determining thresholds
9. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests
10. Volatile monoterpenes inhibit potato tuber sprouting
11. Effects of aromatic plants on potato storage: Sprout suppression and antimicrobial activity
12. Sugars and free amino acids in stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors