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Storage temperature and maleic hydrazide effects on sprouting, sugars, and fry color of Shepody potatoes

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Bibliographic Details
Published in:	American Potato Journal 1995-12, Vol.72 (12), p.737-747
Main Authors:	Gichohi, E.G. (University of Manitoba, Winnipeg, Canada.), Pritchard, M.K
Format:	Article
Language:	English
Subjects:	Agronomy. Soil science and plant productions ALMACENAMIENTO EN FRIGORIFICOS APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION AZUCARES REDUCTORES Biological and medical sciences BROTACION CALIDAD CHEMICAL COMPOSITION COCCION COLOR COLOUR COMPOSICION QUIMICA COMPOSITION CHIMIQUE COOKING COULEUR CUISSON FRENCH FRIES FRITURA FRITURE FRUCTOSA FRUCTOSE FRYING Fundamental and applied biological sciences. Psychology General agronomy. Plant production GLUCOSA GLUCOSE GROWTH INHIBITORS Harvesting. Postharvest. Storage HIDRACIDA MALEICA HYDRAZIDE MALEIQUE INHIBIDORES DEL CRECIMIENTO KEEPING QUALITY PAPA POMME DE TERRE POTATO PRODUCTS POTATOES POUSSEE PRODUCTOS DE LA PAPA PRODUIT A BASE DE POMME DE TERRE QUALITE QUALITY REDUCING SUGARS REFRIGERATED STORAGE RETARDATEUR DE CROISSANCE SACCHAROSE SPROUT INHIBITION SPROUTING STOCKAGE AU FROID STORAGE QUALITY SUCRE REDUCTEUR SUCROSA SUCROSE TEMPERATURA TEMPERATURE TUBERCULE TUBERCULO TUBERS Vegetative propagation. Sowing and planting. Harvesting
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