The Effects of Lipid Composition on Potato Discoloration |
Contents
GENERAL EXPERIMENTAL PROCEDURES | 8 |
TUBER ANATOMY STUDY | 13 |
MALEIC HYDRAZIDE STUDY | 37 |
8 other sections not shown
Common terms and phrases
absorption activity alter Amer APPENDIX TABLE applied boiled boron deficiency bud and stem bud end calcium cell division cellular changes chemical complex components compounds concentration Condition constituents contained content of cortex cooking cortex tissue crude lipid content decreased determined distribution Effect of MH enlargement enzymatic enzymes et al fatty acid composition fertilization Food fraction function greater growth higher important increased influence inhibiting interact involved ions Katahdin potatoes leaves linolenic Lipid Composition magnesium major membranes metabolism method mg/gm MH-treated microwave mineral Mondy nitrogen nutrients nutrition observed occurs phenolic phospholipid content phosphorus pith pith tissue portions potassium potassium content potassium fertilization potato plants potato tubers primarily processes production protein reaction reduced Reeve relationship reported result role roots significant significantly soil sprout stem end structure sugar suggested susceptibility to discoloration synthesis tuber discoloration uptake varieties whereas zinc