Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes

Respiratory activity and browning of minimally processed sweet potatoes

Hortic. bras., v. 20, n. 3, set. 2002. C demand for fresh-cut products has grown rapidly during the past few years. The foodservice industry has strived to prepare, handle and deliver a fresh, healthy and convenient product to the consumer. Processing freshcut produce involves steps such as cleaning, washing, trimming, coring, slicing, shredding, and other related operations (Cantwell, 2000). T...

High performance liquid chromatographic analysis of sugars in raw and processed potatoes

Biofortification and Bioavailability of Rice Grain Zinc as Affected by Different Forms of Foliar Zinc Fertilization

BACKGROUND Zinc (Zn) biofortification through foliar Zn application is an attractive strategy to reduce human Zn deficiency. However, little is known about the biofortification efficiency and bioavailability of rice grain from different forms of foliar Zn fertilizers. METHODOLOGY/PRINCIPAL FINDINGS Four different Zn forms were applied as a foliar treatment among three rice cultivars under fie...

Soil versus foliar iodine fertilization as a biofortification strategy for field-grown vegetables

Iodine (I) biofortification of vegetables by means of soil and foliar applications was investigated in field experiments on a sandy loam soil. Supply of iodine to the soil in trial plots fertilized with potassium iodide (KI) and potassium iodate directly before planting (0, 1.0, 2.5, 7.5, and 15 kg I ha(-1)) increased the iodine concentration in the edible plant parts. The highest iodine accumu...

Effects of vacuum packaging on the physical quality of minimally processed potatoes

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) st...