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Article: New food science research reported from D. Kumar and co-authors.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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"Tubers of potato (Solanum tuberosum L.) cultivars 'Kufri Chipsona-1, 'Kufri Bahar' and 'Kufri Jyoti' were stored for 90 days under refrigerated (2-4 degrees C and 10-12 degrees C) with isopropyl-N-(3-chlorophenyl) carbarnate (CIPC) and non-refrigerated (in heap, 19-33 degrees C) and under room temperature (26-40 degrees C) conditions. Peels and flesh were analyzed for glycoalkaloids and phenol contents," scientists in Meerut, India report.
"The glycoalkaloid content increased in the flesh of tubers stored at 10-12 degrees C, while in peels, increase occurred at 2-4 degrees C and in heap storage. In room temperature (26-40 degrees C) storage, no significant ...