Changes in Fatty Acid Spectrum of Potato Tubers during Refrigerated Storage

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Authors

  • Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004 ,IN
  • Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004 ,IN
  • Department of Veterinary Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu - 181002 ,IN

Abstract

Potato (Solarium tuberosum L.) is a wholesome food containing carbohydrates, protein, minerais and vitamins. The crop produces more food than cereals and vegetables and as much protein as soyabean per unit based time. The principle disadvantage associated with the crop is that it is seasonal and the bulk of the crop is of shorter shelf life due to limited cold store facilities accommodating only about one fourth of the produce. Potato processing industries require potatoes round the year to run the plant and for this, they have to depend upon the cold stored potatoes.

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Published

2012-12-01

How to Cite

Sood, O. R., Kalim, S., & Shilpa, . (2012). Changes in Fatty Acid Spectrum of Potato Tubers during Refrigerated Storage. The Indian Journal of Nutrition and Dietetics, 45(12), 514–519. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4898

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Original Articles