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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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