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Differential response of cold stored potato tubers to ethylene

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Abstract

The chip color of two potato varieties (Monona and Kennebec) processed directly out of 40 F storage changed in different directions after short exposure to ethylene and continued cold storage. Monona tubers produced much darker chips after ethylene treatment whereas non-enzymatic browning of Kennebec chips was considerably less after gassing. The distribution of pigmentation in chips prepared from both tubers was more uniform after ethylene treatment.

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Authors and Affiliations

  1. Department of Food Science, Rutgers—The State University, 08903, New Brunswick, New Jersey

    Norman F. Haard

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  1. Norman F. Haard
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Haard, N.F. Differential response of cold stored potato tubers to ethylene. American Potato Journal 48, 183–186 (1971). https://doi.org/10.1007/BF02862992

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  • DOI: https://doi.org/10.1007/BF02862992

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