Abstract
Tubers of Kennebec, Netted Gem and four seedlings treated with MH30 made acceptable chips after storage for 9 months at 55 F.
After treatment with CIPC and storage at 46 F for nine months tubers of Kennebec and three seedlings made chips of acceptable colour; at 52 F Kennebec and two seedlings were acceptable.
When reconditioned at 70 F for two weeks after storage at 40, 46 and 52 F, CIPC-treated samples of Kennebec made acceptable chips, plus one seedling from 40 F, two from 46 F and one from 52 F.
Resumen
Patatas Kennebec, Netted Gem y otras cuatro variedades tratadas con MH30 dieron fritos acceptables después de estar almacenadas 9 meses a 55 F.
Después de un tratamiento con CIPC y almacenaje a 46 F durante 9 meses la patata Kennebec y otras tres variedades nuevas dieron fritos aceptables en color; a 52 F la Kennebec y otras dos variedades fueron también aceptables.
Patatas Kennebec tratadas con CIPC y almacenadas a temperaturas de 40, 46, y 52 F, cuando fueron recondicionadas a 70 F durantes 2 semanas, dieron fritos aceptables. Iguales resultados se obtuvieron con una nueva variedad almacenada a 40 F, otras dos almacenadas a 46 F y otra a 52 F.
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Literature Cited
Smith, O. 1967. Potato chips, p. 264.In Talburt and Smith, Potato processing, The Avi Publishing Co. Inc., Westport, Connecticut.
Murphy, H. J. and M. J. Goven. 1966. Effect of foliar applications of chloro-I.P.C. on chip color of Katahdin and Kennebec in Maine. Amer. Potato J. 43: 193–198.
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Smith, O. 1967. Potato chips, p. 280.In Talburt and Smith, Potato processing. The Avi Publishing Co. Inc., Westport, Connecticut.
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Davies, H.T., Franklin, E.W. Utilizing old potatoes for summer chipping. American Potato Journal 46, 132–135 (1969). https://doi.org/10.1007/BF02863105
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DOI: https://doi.org/10.1007/BF02863105