The immediate effect of gamma irradiation upon the sugar content of potatoes previously stored at 2, 4.5, 6, 10 and 15.5°C

@article{Burton2006TheIE,
  title={The immediate effect of gamma irradiation upon the sugar content of potatoes previously stored at 2, 4.5, 6, 10 and 15.5°C},
  author={William B Burton},
  journal={Potato Research},
  year={2006},
  volume={18},
  pages={109-115}
}
The sugar content of samples of potatoes, cv. Majestic, was varied by storage for 4 weeks at 2, 4.5, 6, 10 and 15.5°C, before irradiation with 10 krad. With initial sucrose contents of 0.14–0.37% FW (tubers from 4.5–15.5°C) the marked temporary increase in sucrose, as reported previously, was observed, reaching a maximum after 3–7 days before falling rapidly to a level rather higher than in non-irradiated tubers. Tubers from 2°C, with 1.4% sucrose, showed an immediate drop in this after… CONTINUE READING

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