Carbon Dioxide and Ethylene: A Combined Influence on Potato Fry Color
Bibliographic record
Abstract
For many years, the accepted wisdom among potato storage researchers and industry personnel linked the accumulation of CO 2 in the storage atmosphere to darkening of potato fry color. Dark fry color is undesirable in the potato processing industry, as consumers prefer light-colored finished products. Previous research to elucidate the effect of CO 2 has presented conflicting results. In three consecutive years of storage trials, the effects of elevated CO 2 concentrations, reduced O 2 concentrations and ethylene gas on the fry color and sugar content of `Russet Burbank' potato ( Solanum tuberosum L.) tubers were evaluated. The potatoes were stored in modified atmosphere chambers and selected atmosphere mixtures were supplied from compressed gas cylinders. Four 3-week trials were conducted in 2002 and two 9-week trials were conducted in each of 2003 and 2004. Fry color and tuber sugars were assessed at the start of each trial and after several weeks of exposure to the treatment atmospheres. Compared with untreated controls, increased CO 2 alone or in combination with decreased O 2 had little or no effect on fry color or tuber sugars. During the second and third years, only selected treatments were repeated, with or without the addition of 0.5 μL·L –1 ethylene gas. Ethylene is known to affect potato fry color and reducing sugars. In three of four trials, tubers exposed to ethylene alone had darker fry color and higher reducing sugars compared with controls. Applied treatments had little or no effect on fry color and sugars in the fourth trial. Interestingly, in the same three of four trials, fry color of tubers exposed to both elevated CO 2 and ethylene gas was not only darker than controls but also darker than tubers treated with ethylene alone. Similarly, reducing sugar concentrations were higher in tubers exposed to both ethylene and CO 2 than with ethylene alone. No similar interaction between ethylene and oxygen concentration was observed. The results suggest a synergistic negative effect of trace ethylene and elevated CO 2 on fry color, which may explain the apparently contradictory findings of some published research examining the effects of CO 2 on potato fry color.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".