Changes in the surface morphology of starch granules of the cultivated potato,Solanum tuberosum L. during storage View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1993-06

AUTHORS

J. E. Cottrell, C. M. Duffus, G. R. Mackay, M. J. Allison

ABSTRACT

Low temperature sweetening is a major problem to chip and crisp manufacturers as it results in the production of unacceptably dark fry products. Cryo-electron microscopy was used to examine the changes which occur to the surface morphology of starch granules from tubers of cultivars Record and Brodick stored at 4°C and 10°C. At harvest, the surface of the starch granules was smooth but during storage the surface of the granules became progressívely more pitted. The feasibility of using this technique to determine whether increased starch breakdown occurs at low storage temperatures is discussed. More... »

PAGES

119-125

Journal

TITLE

Potato Research

ISSUE

2

VOLUME

36

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02358726

DOI

http://dx.doi.org/10.1007/bf02358726

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1008971542


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