Atmosphere Rich In Carbon Dioxide, Oxygen Enhances Quality Of Refrigerated Potatoes
Sunday, March 1, 2009 - 23:14
in Earth & Climate
New research examining the effects of the composition of the atmosphere surrounding the processed potato concludes that an atmosphere rich in carbon dioxide and with high concentrations of oxygen enhances the quality of the minimally processed potato given that these factors slow down the loss processes of water and nutrients, and its change of color (turning brown).