Abstract
ABSTRACTThe major US potato varieties grown in various locations were analyzed for their contents in water‐soluble vitamins both at harvest time and during subsequent storage. Compositional ranges of each vitamin were quite large. Only a few varietal and location effects were detected. In the case of ascorbic acid, what appeared to be a location effect could likely have been the result of differences in harvest time of the samples. Prolonged storage had little overall effect on thiamine and riboflavin. It resulted in a sharp initial decrease in ascorbic acid, significant decreases in niacin and folic acid, and a significant and large increase in Vitamin B6. Storage temperature in the range of 38°‐45°F did not affect the vitamin composition, nor did reconditioning of the tubers at room temperature following cold storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
