| Abstract Detail
Physiology Daniels-Lake, Barbara [1], Prange, Robert [1]. Maintaining Good Fry Colour when using Ethylene Sprout Inhibitor. USE of ethylene gas as a potato sprout inhibitor on table-stock potatoes is gaining popularity in the UK, due to consumer demand for minimal pesticide residues in foods including fresh potatoes. At present, ethylene is not used on processing stock, due to ethylene-associated sweetening which affects fry colour. By manipulating the ethylene application regime, the impact of ethylene sprout inhibitor on processing fry colour can be minimized.
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1 - Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
Keywords:
fry color
french fries
Potato
storage
postharvest.
Session: PAA05-6
Location: Hall of Ideas Room F/Monona Terrace
Date: Thursday, July 27th, 2006
Time: 9:45 AM
Abstract ID:276 |
