Thiabendazole (TBZ), an antifungal and antihelmintic benzimidazole derivative, after 6 min treatment with a 0.1 m M aqueous solution enhances C 0 2 release in intact potato tubers for up to two hours. There are also indications for a reduced water permeability of isolated periderm layers from TBZ treated potato tubers. Potato slices (ca. 3 mm thick) or discs (with ca. 5 mm diameter) from potato...

Cyanide-resistant O(2) consumption can be stimulated by either treating whole white potato tubers (Norchip) with ethylene, in the presence of 100% O(2), or aging slices obtained from untreated potato tubers. A comparison of alternative pathway activity elicited by either treatment was undertaken. The proportion of electrons flowing through the alternative path in the presence of intermediate co...

velopment of cyanide-resistant respiration in potato tuber slices. Plant Physiol. 35: 8-19. 7. LATIES, G. G. 1962. Controllinig influence of thickness on development and type of respiratory activity in potato slices. Plant Physiol. 37: 67990. 8. LATIES, G. G. 1962. The control of respiratory quality and magnitude during development. In: Control of Respiration and Fermentation. Symp. Soc. Gen. P...

Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric a...

the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...

The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4C. When ascorbic aci...

in this study, a single layer sliced potato was dried using an infrared lamp heating under vacuum over three levels of radiant power including 100, 150 and 200 w, three slices thickness 1, 2 and 3 mm and the absolute pressure of 20, 80, 140 and 760 mmhg. samples were dried in triplicate to achieve 6% moisture content (wet based) which is suitable for long-term storage. drying rate was monitored...

Polygalacturonase (PG) was purified from Erwinia carotovora EC. A hybrid cosmid, pSH711, that encodes PG activity but not pectate lyase activity was identified from an E. carotovora genomic library by an immunological screening method. A cell extract of Escherichia coli cells containing pSH711 was able to produce plant tissue maceration when spotted on carrot, potato, or turnip slices. In addit...

The effects of rice bran extract (RBE) on browning in potato, banana and apple slices compared with distilled water (DW) were investigated by measuring the changes of color values. Potato slice treated with RBE had lower browning value than that treated with DW during storage 9 to 12 hrs (p≤0.05). The browning values of potato treated with RBE and DW stored for 12 hrs were 4.72 and 7.64, respec...