[Sprout inhibition by radiation and chemical treatment in four potato cultivars (author's transl)].
Irradiated and chemically treated potatoes were then stored at 10 degrees C and 80-85% relative humidity. Radiations caused complete inhibition of sprouting and for up to 10 months after harvest the physical and chemical condition of the potatoes remained satisfactory. On the other hand chemical treatment controlled sprouting for up to 7-8 months only. Irradiation and chemical condition of the potatoes rotting. Weight loss was higher in the chemically treated samples. Treatment by radiation did not effect vitamin C and niacin content as compared with chemically treated samples. Irradiation did not cause any change in the sucrose and the total sugar content, as compared with chemical treatment. Total and soluble nitrogen contents were not affected by either treatment. The response to both irradiation and chemical treamtments was only slightly affected by varietal factors provided that the potatoes were healthy and mature at harvest time.
D000596:Amino Acids / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D005514:Food Irradiation; D005854:Germ Cells / Q000528:radiation effects*; D006801:Humans; D009539:Nicotinic Acids / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000032:analysis; D011830:Radiation Effects; D012621:Seasons; D013997:Time Factors; D014675:Vegetables / Q000032:analysis / Q000528:radiation effects*
D000596:Amino Acids; D009539:Nicotinic Acids; D014674:Plant Proteins, Dietary; D001205:Ascorbic Acid
Inibizione della germinazione mediante irraggiamento e trattamento chimico in quattro cultivar di patate