Storage is known to change the physical and chemical properties of produce. The purpose
of this study was to determine the effect of applying edible coatings on freshly harvested …

Many plant species that are suitable for food across the world are neglected and
underutilized. In order to increase their diversified food uses and thus help enhance food …

There has been tremendous increase in the demand and consumption of potato crisps as
snack in Kenya. This has however, not been paralleled by development of appropriate raw …

Long-term use of fresh potatoes is constrained due to post-harvest losses and limited or
poor storage systems. Loss of potato quality during storage is mostly due to weight loss …

Precooling is the rapid removal of field heat in harvested crops to preserve their quality and
increase their shelf life. The following study was conducted to understand the importance of …

Eight potato varieties: five improved and released by Haramaya University and three from
smallholders potato farmers variety (eastern Hararghe, Oromia, Ethiopia) were planted …

This study investigated the changes in carbohydrate metabolism in tubers of 11 I ndian
potato varieties stored at room temperature, 15 C and 4 C for 150 days to understand the …

Acrylamide is mainly formed in fried and baked carbohydrate rich foodstuffs such as potato
chips and crisps through maillard reaction at elevated temperatures. This study was …

The effect of temperature reconditioning on cold-stored potato tubers was investigated for
three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in …

Acrylamide formed in French fries during high-temperature cooking may pose a risk to
human health. Here, we found that increasing the cross section size from 0.8 to 1 cm …