Relationship between cellular structure and blackspot susceptibility of potato tuber parenchyma tissue after long term of storage

• Autorzy: Gancarz M. , Nawrocka A. , Rusinek R. , Mis A. , Niewiadomski Z.
• Języki publikacji: EN
• Wydawca: -
• Czasopismo: Current Topics in Biophysics. Supplement
• Rocznik: 2016
• Tom: 39
• Numer: A: Posters
• Opis fizyczny: p.35,ref.

Twórcy

autor

Gancarz M.

• Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Nawrocka A.

• Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Rusinek R.

• Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Mis A.

• Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Niewiadomski Z.

• Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

Bibliografia

• [1] Gancarz M., Konstankiewicz K. (2007). Application of computer image analysis for fast determination of size and shape of potato tubers (in Polish). Acta Agrophysica, 10 (1), 47-57.
• [2] Bajema R.W., Hyde G.M. (1998). Instrumented pendulum for impact characterization of whole fruit and vegetable speci mens. Trans. ASAE, 41(5): 1399–1405.
• [3] Konstankiewicz K., Czachor H., Gancarz M., Król A., Pawlak K., Zdunek A. (2002). Cell structural parameters of potato tuber tissue. Int. Agrophysics, 16, 2, 119-127.
• [4] Gancarz M., Konstankiewicz K., Zgórska K. (2014). Cells orientation of potato tuber parenchyma tissue. Int. Agrophysics, 28, 1, 15-22.
• [5] Baumgartner M., Keller E.R., Schwendimann F. (1983). Versuch einer Charakteriesierung von blaustabilität und blaulabilität bei der kartoffel durch knolleneigenschaften. Potato Res. 26, 15-30.

Identyfikatory

DOI

10.1515/ctb-20163-0003