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Greening and solanine development of white potato in fluorescent light
SIK – Svenska institutet för konserveringsforskning.
1960 (English)In: American Potato Journal, ISSN 0003-0589, Vol. 37, no 11, 379-389 p.Article in journal (Refereed)
Abstract [en]

Potato tubers were exposed to fluorescent light of the same irradiation intensity within the wave-length ranges 3500-7500 A (daylight type). 4000-5000 A (blue), 5000-6000 A (green) and 6000-7000 A (red). Green light induced the least chlorophyll formation in the outer 3 mm layers of the exposed tubers. The same amount of chlorophyll was induced by fluorescent light of daylight type through brown paper bags. Solanine determinations of the outer layers of the tubers gave irregular results, and analyses ought to be made on whole tubers, as shown at the end of the study. The effect of illumination intensities between 25 and 3600 lux of daylight fluorescent light was also studied. © 1960 Springer.

Place, publisher, year, edition, pages
1960. Vol. 37, no 11, 379-389 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8339DOI: 10.1007/BF02855392OAI: oai:DiVA.org:ri-8339DiVA: diva2:966210
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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