Articles with "blackspot" as a keyword



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Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes.

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Published in 2018 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.8884

Abstract: BACKGROUND Blackspot in potato is an internal tissue discoloration that occurs during handling and transport of potato tubers. Blackspot is cosmetically undesirable and represents a huge economic cost for the potato industry. The aim of… read more here.

Keywords: biochemical potential; blackspot; blackspot biochemical; phenylalanine ... See more keywords