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New Zealand Journal of Experimental Agriculture Volume 5, 1977 - Issue 1
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Original Articles

Glycoalkaloid levels in New Zealand potatoes

B. J. Patchett Agronomy Centre, Dalgety N.Z. Ltd, P.O. Box 622, Timaru, New Zealand
,
Patricia S. Cunningham Research Division, Ministry of Agriculture and Fisheries, Levin Horticultural Research Centre, Levin, New Zealand
&
R. E. Lill Research Division, Ministry of Agriculture and Fisheries, Levin Horticultural Research Centre, Levin, New Zealand
Pages 55-57 | Received 21 Jun 1976, Accepted 06 Oct 1976, Published online: 20 Jan 2012

Citations (7)

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Read on this site (5)

Mendel Friedman, GaryM. McDonald & MaryAnn Filadelfi-Keszi. (1997) Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology. Critical Reviews in Plant Sciences 16:1, pages 55-132.
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JosephA. Maga. (1994) Glycoalkaloids in solanaceae. Food Reviews International 10:4, pages 385-418.
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JosephA. Maga. (1994) Potato flavor. Food Reviews International 10:1, pages 1-48.
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P. Lammerink. (1985) Total glycoalkaloid content of new potato cultivars. New Zealand Journal of Experimental Agriculture 13:4, pages 413-414.
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H. Butcher. (1978) Total glycoalkaloids and chlorophyll in potato cultivars bred in New Zealand. New Zealand Journal of Experimental Agriculture 6:2, pages 127-130.
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Articles from other publishers (2)

L Dimenstein, N Lisker, N Kedar & D Levy. (1997) Changes in the content of steroidal glycoalkaloids in potato tubers grown in the field and in the greenhouse under different conditions of light, temperature and daylength. Physiological and Molecular Plant Pathology 50:6, pages 391-402.
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H.J. Rosenfeld, H.A. Sundell, P. Lea & M. Ringstad. (1995) Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers. Food Research International 28:5, pages 481-484.
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