Abstract
The chip color of two potato varieties (Monona and Kennebec) processed directly out of 40 F storage changed in different directions after short exposure to ethylene and continued cold storage. Monona tubers produced much darker chips after ethylene treatment whereas non-enzymatic browning of Kennebec chips was considerably less after gassing. The distribution of pigmentation in chips prepared from both tubers was more uniform after ethylene treatment.
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Haard, N.F. Differential response of cold stored potato tubers to ethylene. American Potato Journal 48, 183–186 (1971). https://doi.org/10.1007/BF02862992
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DOI: https://doi.org/10.1007/BF02862992