Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.

Abstract

During the storage season changes in the chemical composition of the pectin moiety of the cell walls of raw potatoes were studied. This compositional analysis was performed for the cultivars Nicola and Irene, which represent two extremes with regard to sensory-perceived texture. Both cultivars were divided into three size categories. From each size category… (More)

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