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American Potato Journal

, Volume 55, Issue 1, pp 35–42 | Cite as

Controlling post storage greening in table stock potatoes with ethoxylated mono- and diglyceride surfactants and an adjuvant

  • P. A. Poapst
  • I. Price
  • F. R. Forsyth
Article

Abstract

Greening was prevented in Kennebec tubers by the application of either Aldosperse MS-20, or Starfol D, to tuber surfaces upon removal from storage at 3.3 or 5.0 C. The action of these food grade surfactants, applied as aqueous emulsions, was related to the development of high Pco2 in the peel. The greening inhibiting action of the surfactants was improved by the addition of citric acid to the emulsions.

Key Words

greening of potato tubers surfactants to control greening of potatotubers 

Resumen

Se previno el verdeamiento de tubérculos de Kennebec con Aldosperse MS-20 6 Stanfol D aplicados a la superficie de los tubérculos después de su salida del almacenamiento a 3.5 ó 5.0°C. La actión de estos surfactantes para alimentos, aplicados como emulsiones acuosas, se relacionó con el desarrollo de alto P CO2 en la piel. La actión inhibidora del verdeamiento por los surfactantes se mejoró con la adióion de ácido cítrico a las emulciones.

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Copyright information

© Springer 1978

Authors and Affiliations

  • P. A. Poapst
  • I. Price
  • F. R. Forsyth

There are no affiliations available

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