Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
The effect of short duration thermal treatments (60 and 65°C for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only sligh...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201506-0007_influence-of-thermal-and-pressure-treatments-on-inhibition-of-potato-tubers-sprouting.php |