Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoes

1966 ◽  
Vol 43 (1) ◽  
pp. 10-21 ◽  
Author(s):  
Helen H. Cunningham ◽  
Mary V. Zaehringer ◽  
Walter C. Sparks
Keyword(s):  
Specific Gravity ◽  
Storage Temperature ◽  
Russet Burbank ◽  
Sprout Inhibitors

Sugar content and color of Russet Burbank potatoes as related to storage temperature and sprout inhibitors

1966 ◽  
Vol 43 (9) ◽  
pp. 305-314 ◽  
Author(s):  
Mary V. Zaehringer ◽  
Helen H. Cunningham ◽  
Walter C. Sparks
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Russet Burbank ◽  
Sprout Inhibitors

Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors

1999 ◽  
Vol 64 (4) ◽  
pp. 592-596 ◽  
Author(s):  
J. Yang ◽  
J.R. Powers ◽  
T.D. Boylston ◽  
K.M. Weller
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Russet Burbank ◽  
Sprout Inhibitors

Respiration studies on Russet Burbank potato tubers: Effects of storage temperature and chemical treatments

1974 ◽  
Vol 51 (11) ◽  
pp. 355-360 ◽  
Author(s):  
A. A. Boe ◽  
G. W. Woodbury ◽  
T. S. Lee
Keyword(s):  
Storage Temperature ◽  
Russet Burbank Potato ◽  
Russet Burbank ◽  
Potato Tubers ◽  
Chemical Treatments

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

2001 ◽  
Vol 78 (2) ◽  
pp. 99-107 ◽  
Author(s):  
Terri D. Boylston ◽  
Joseph R. Powers ◽  
Karen M. Weiler ◽  
Jian Yang
Keyword(s):  
Russet Burbank ◽  
Sprout Inhibitors

Potassium nutrition of Kennebec and Russet Burbank potatoes in Tasmania: effect of soil and fertiliser potassium on yield, petiole and tuber potassium concentrations, and tuber quality

1992 ◽  
Vol 32 (4) ◽  
pp. 521 ◽  
Author(s):  
KSR Chapman ◽  
LA Sparrow ◽  
PR Hardman ◽  
DN Wright ◽  
JRA Thorp
Keyword(s):  
Specific Gravity ◽  
Solanum Tuberosum L ◽  
Hollow Heart ◽  
Relative Yield ◽  
Close Correlation ◽  
Russet Burbank ◽  
Tuber Quality ◽  
Physiological Disorder ◽  
Potassium Nutrition ◽  
North West

The response of potato (Solanum tuberosum L.) cultivars Russet Burbank and Kennebec to soil and fertiliser potassium (K) was studied on basaltic krasnozems of north-west Tasmania. Yield increases in response to fertiliser K were recorded at sites with up to 300-400 mg/kg of bicarbonate extractable soil K. The close correlation between relative yield and soil K indicated that soil K can reliably predict fertiliser requirements. Petiole K concentrations at early tuber set increased with fertiliser K at responsive sites; maximum yields were achieved with 12-14% petiole K for Kennebec and 11-13% for Russet Burbank. Petiole K concentrations provide an excellent indication of the K status of a growing crop. Tuber K concentrations increased with both soil and fertiliser K, and yields of 50-80 t/ha removed 180-380 kg K/ha in the tubers. At severely deficient sites specific gravity and crisp colour increased with low rates of fertiliser K, but the general trend was for fertiliser K to reduce specific gravity and crisp colour. Bruising susceptibility decreased with fertiliser K at some sites but the physiological disorder, 'hollow heart', was not influenced by fertiliser K. There were consistent differences between the 2 cultivars. Russet Burbank required higher soil K, had lower petiole and tuber K concentrations and removed less K in the marketable tubers.

Effect of storage temperature and size on French fry quality, shrinkage and specific gravity of Maine potatoes

1950 ◽  
Vol 27 (12) ◽  
pp. 417-424 ◽  
Author(s):  
G. L. Terman ◽  
Michael Goven ◽  
C. E. Cunningham
Keyword(s):  
Specific Gravity ◽  
Storage Temperature ◽  
French Fry

Relationship of specific gravity to sugar accumulation in stored Norgold and Russet Burbank potatoes

1976 ◽  
Vol 53 (2) ◽  
pp. 57-65 ◽  
Author(s):  
W. M. Iritani ◽  
L. D. Weller
Keyword(s):  
Specific Gravity ◽  
Russet Burbank ◽  
Sugar Accumulation ◽  
Relationship Of

scholarly journals Carnauba wax coating preserves the internal quality of commercial eggs during storage

2021 ◽  
Vol 42 (3) ◽  
pp. 1229-1244
Author(s):  
Cinthia Eyng ◽  
◽  
Kelly Cristina Nunes ◽  
Paula Toshimi Matumoto-Pintro ◽  
Ana Carolina Pelaes Vital ◽  
...  
Keyword(s):  
Weight Loss ◽  
Specific Gravity ◽  
Lipid Oxidation ◽  
Storage Temperature ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Egg Yolk ◽  
Internal Quality ◽  
Carnauba Wax ◽  
Wax Coating

The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.

Homemakers’ reactions to two specific gravity classes of Russet Burbank potatoes

1959 ◽  
Vol 36 (3) ◽  
pp. 81-89 ◽  
Author(s):  
Ida Cecil ◽  
Andrea Mackey ◽  
Sue Joiner ◽  
Joy Stockman
Keyword(s):  
Specific Gravity ◽  
Russet Burbank

Mapping dry matter and sugars in potato tubers for prediction of whole tuber process quality

1997 ◽  
Vol 77 (3) ◽  
pp. 461-467 ◽  
Author(s):  
M. K. Pritchard ◽  
M. G. Scanlon
Keyword(s):  
Solanum Tuberosum ◽  
Specific Gravity ◽  
Dry Matter ◽  
Solanum Tuberosum L ◽  
Sucrose Concentration ◽  
Longitudinal Axis ◽  
Quality Parameters ◽  
Russet Burbank ◽  
Tuber Quality ◽  
The Difference

Processing quality parameters within different sections of potato (Solanum tuberosum L.) tubers grown in Manitoba were measured to determine variability within tubers and to determine if whole tuber quality could be predicted from a specific section. The section that provided the best prediction of overall tuber quality parameters was determined. Changes in specific gravity (SG) and sugars in the outside and the inside of tubers during several months of storage were also measured. Dry matter (DM) of potato cvs. Russet Burbank and Shepody was generally higher at the apical and stem ends than in the middle section and was significantly higher in the outside than in the inside of the tuber. Sucrose concentration generally decreased from the stem end to the apical end of the tuber in Russet Burbank but increased from the stem end to the apical end in Shepody. Sucrose, glucose, and fructose were generally greater, though not always significantly, in the inside of the tuber compared with the outside with the exception of sucrose in Shepody where it was somewhat higher in the outside section. Glucose and fructose generally decreased from stem end to apical end although the difference between the two ends was significant only in Shepody. There was more variability in DM and the three sugars within Shepody tubers than those of Russet Burbank. The outer section of the tuber at the centre of the longitudinal axis (CO) was, overall, most highly correlated to the DM (r2 > 0.91) of the entire tuber for both cultivars and would be the most appropriate single location for estimating the DM of the entire tuber. Sugar concentrations of whole tubers could not consistently be estimated from that of any particular tuber location although the CO section had the highest correlations overall. During 6 mo storage SG did not change while sucrose decreased and glucose and fructose generally increased in both the outside (CO) and inside (CI) of the tuber. Linear regressions relating DM, SG, and sugars of the CO section to the whole tuber, and relating DM to SG were developed. Key words: Solanum tuberosum L., specific gravity, storage, processing, product quality

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