Abstract
Genetic and environmental factors that can cause potato tubers and processed products to have excessive glycoalkaloid levels (> 20 mg/100 g fresh wt) are reviewed and discussed. Measures that breeders, growers, processors, and distributors might take to maintain glycoalkaloid levels at their present low levels are suggested.
Resumen
Se revisan y se discuten los factures genéticos y ambientales que pueden producir niveles excesivos de glicoalcaloides (> 20 mg/100 g de peso fresco) en los tubérculos de papa y los productos procesados. Se sugieren medidas que puedan tomar los fitomejoradores, agricultores, técnicos en procesamiento y distribuidores para mantener bajos los niveles de glicoalcaloides.
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Sinden, S.L., Sanford, L.L. & Webb, R.E. Genetic and environmental control of potato glycoalkaloids. American Potato Journal 61, 141–156 (1984). https://doi.org/10.1007/BF02854035
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DOI: https://doi.org/10.1007/BF02854035