Handbook of Vegetable Science and Technology: Production, by D. K. Salunkhe, S. S. Kadam

By D. K. Salunkhe, S. S. Kadam

"Furnishes exhaustive, single-source assurance of the creation and postharvest know-how of greater than 70 significant and minor greens grown in tropical, subtropical, and temperate areas through the international. presents comparative info for every vegetable awarded. "

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The  < previous page < previous page page_39 page_40 next page > next page > 47 48 Page 40 FIGURE 10 Process for making potato chips. (From Ref. ) texture of chips can be improved by adding sodium acid pyrophosphate to the frying oil, which increases crispness. However, it produces an acidic flavor. Details of the various steps involved in chip making from potatoes are outlined by Smith (367). Several reports (373380) are available on changes in nutrient composition when chips are prepared from raw potatoes.

Losses have been found to take place most rapidly during the early period of storage. Linneman et al. (133) studied the effects of high storage temperatures on the ascorbic acid content of potatoes. Losses from potatoes in traditional stores in developing countries are likely to be lower than those during low-temperature storage. Losses of B vitamins, such as folic acid, have been reported during storage (151). However, an increase in pyridoxine  < previous page < previous page page_28 page_29 next page > next page > Page 29 in potatoes during storage has been demonstrated (154).

Others in commercial use are maleic hydrazide, nonylalcohol, MENA, and tecnazene [2,3,4,6-tetrachloronitrobenzene (TCNB)], although the weakest inhibitor has the advantage that it does not inhibit suberization in curing and may be used for seed potatoes (225). CIPC is probably the most widely used chemical sprout inhibitor for the storage of potatoes. It may be applied as a dust, water dip, vapor, or aerosol. Since CIPC interferes with periderm formation, it should be applied only after curing.

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