Effect of low-temperature storage, gamma irradiation and iso-propyl-N-(3-chlorophenyl carbamate) treatment on the processing quality of potatoes

Ming-Sai Liu; Ru-Yin Chen; Meei-Ju Tsai

doi:10.1002/jsfa.2740530102

Effect of low-temperature storage, gamma irradiation and iso-propyl-N-(3-chlorophenyl carbamate) treatment on the processing quality of potatoes

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740530102 ◽

1990 ◽

Vol 53 (1) ◽

pp. 1-13 ◽

Cited By ~ 12

Author(s):

Ming-Sai Liu ◽

Ru-Yin Chen ◽

Meei-Ju Tsai

Keyword(s):

Low Temperature ◽

Gamma Irradiation ◽

Processing Quality ◽

Low Temperature Storage ◽

Temperature Storage

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EFFECT OF RATIO OF BEES WAX AND CARNAUBA WAX IN MIXED WAX ON RESPIRATION RATE, WEIGHT LOSS, FRUIT DECAY AND CHEMICAL QUALITY OF VIETNAMESE PASSION FRUITS DURING LOW TEMPERATURE STORAGE

Pakistan Journal of Biotechnology ◽

10.34016/pjbt.2020.17.2.63 ◽

2020 ◽

Vol 17 (2) ◽

Author(s):

Nguyen Sang ◽

Le Ha Hai

Keyword(s):

Weight Loss ◽

Low Temperature ◽

Respiration Rate ◽

Chemical Quality ◽

Carnauba Wax ◽

Low Temperature Storage ◽

Fruit Decay ◽

Temperature Storage

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Effect of moisture controlled packaging treatment with acid‐modified expanded vermiculite/ CaCl 2 on the quality of fresh mushrooms ( Agaricus bisporus ) during low‐temperature storage

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11644 ◽

2021 ◽

Author(s):

Athip Boonsiriwit ◽

Yao Xiao ◽

Ajay Kathuria ◽

Youn Suk Lee

Keyword(s):

Low Temperature ◽

Agaricus Bisporus ◽

Low Temperature Storage ◽

Expanded Vermiculite ◽

Effect Of Moisture ◽

Temperature Storage

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Changes in Compositional Parameters of Tubers of Potato (Solanum tuberosum) during Low-Temperature Storage and Their Relationship to Chip Processing Quality

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0255984 ◽

2002 ◽

Vol 50 (16) ◽

pp. 4545-4553 ◽

Cited By ~ 48

Author(s):

Robert W. Blenkinsop ◽

Leslie J. Copp ◽

Rickey Y. Yada ◽

Alejandro G. Marangoni

Keyword(s):

Solanum Tuberosum ◽

Low Temperature ◽

Processing Quality ◽

Low Temperature Storage ◽

Chip Processing ◽

Temperature Storage

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Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Scientia Horticulturae ◽

10.1016/j.scienta.2019.04.065 ◽

2019 ◽

Vol 254 ◽

pp. 14-20 ◽

Cited By ~ 12

Author(s):

Sajid Ali ◽

Ahmad Sattar Khan ◽

Aman Ullah Malik ◽

Muhammad Akbar Anjum ◽

Aamir Nawaz ◽

...

Keyword(s):

Low Temperature ◽

Modified Atmosphere Packaging ◽

Enzymatic Browning ◽

Modified Atmosphere ◽

Low Temperature Storage ◽

Litchi Fruit ◽

Temperature Storage

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Effects of Controlled Atmosphere and Low Light Irradiation Using Red Light Emitting Diodes during Low Temperature Storage on the Visual Quality of Grafted Tomato Plug Seedlings.

Environment Control in Biology ◽

10.2525/ecb1963.37.185 ◽

1999 ◽

Vol 37 (3) ◽

pp. 185-190 ◽

Cited By ~ 6

Author(s):

Kazuhiro FUJIWARA ◽

Sahoko ISOBE ◽

Mitsuo IIMOTO

Keyword(s):

Low Temperature ◽

Light Emitting Diodes ◽

Red Light ◽

Visual Quality ◽

Controlled Atmosphere ◽

Low Light ◽

Light Emitting ◽

Low Temperature Storage ◽

Temperature Storage

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Low-temperature storage effects on sugar content, respiration and quality of anthurium flowers

Journal of Horticultural Science ◽

10.1080/00221589.1991.11516146 ◽

1991 ◽

Vol 66 (2) ◽

pp. 209-214 ◽

Cited By ~ 4

Author(s):

M. K. Pritchard ◽

C. S. Hew ◽

H. Wang

Keyword(s):

Low Temperature ◽

Sugar Content ◽

Low Temperature Storage ◽

Storage Effects ◽

Temperature Storage

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Effect of Temperature Treatment in Trees at Flowering and Maturation Season on Quality of Gold Kiwifruit (Actinidia chinensis ‘Hort 16A’) after Low Temperature Storage

Society for Jeju Studies ◽

10.47520/jjs.2020.53.243 ◽

2020 ◽

Vol 53 ◽

pp. 243-258

Author(s):

Sang-Heon Han ◽

Young-Ji Moon ◽

Byung-Woo Moon ◽

Chang-Sook Kim

Keyword(s):

Low Temperature ◽

Temperature Treatment ◽

Effect Of Temperature ◽

Actinidia Chinensis ◽

Low Temperature Storage ◽

Temperature Storage

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Effect of propionic acid on fruit decay and postharvest quality of Vietnamese purple passion fruit during low temperature storage

Acta Horticulturae ◽

10.17660/actahortic.2021.1312.66 ◽

2021 ◽

pp. 463-470

Author(s):

N. Sang ◽

L.H. Hai

Keyword(s):

Low Temperature ◽

Propionic Acid ◽

Passion Fruit ◽

Postharvest Quality ◽

Low Temperature Storage ◽

Fruit Decay ◽

Purple Passion Fruit ◽

Temperature Storage

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Selection of the best active modified atmosphere packaging with ethylene and moisture scavengers to maintain quality of guava during low-temperature storage

Food Chemistry ◽

10.1016/j.foodchem.2018.01.134 ◽

2018 ◽

Vol 253 ◽

pp. 55-62 ◽

Cited By ~ 8

Author(s):

Sanchita Biswas Murmu ◽

Hari Niwas Mishra

Keyword(s):

Low Temperature ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Low Temperature Storage ◽

Selection Of ◽

Temperature Storage

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Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano‐kaolin to maintain the quality of low‐moisture mozzarella cheese during low‐temperature storage

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.9439 ◽

2019 ◽

Vol 99 (6) ◽

pp. 2716-2725 ◽

Cited By ~ 8

Author(s):

Shima Jafarzadeh ◽

Jong‐Whan Rhim ◽

Abd Karim Alias ◽

Fazilah Ariffin ◽

Shahrom Mahmud

Keyword(s):

Zinc Oxide ◽

Low Temperature ◽

Active Packaging ◽

Mozzarella Cheese ◽

Packaging Film ◽

Low Temperature Storage ◽

Nano Zinc Oxide ◽

Nano Zinc ◽

Temperature Storage

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