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Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage
(Wiley, 2020)
Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ...
The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of StoredSolanum tuberosum L. Tubers Infected with Fusarium Dry Rot
(Mdpi, 2020)
y The effect of endophytic Bacillus subtilis(strains 10-4, 26D) and their compositions with salicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusarium dry rot were studied. The ...
Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology
(Springer, 2020)
Fresh-cut potatoes are a good option for consumers who want a healthy diet but have limited time to prepare meals. However, the polyphenol oxidase enzyme released during cutting of potatoes reacts with phenolic compounds, ...
Effects of Endophytic Bacillus Subtilis and Salicylic Acid on Postharvest Diseases (Phytophthora infestans, Fusarium oxysporum) Development in Stored Potato Tubers
(Mdpi, 2020)
Postharvest diseases of potato lead to significant food and economic losses worldwide. The exogenous application of eco-friendly methods plays an important role in the control of postharvest decay. In this work the effects ...