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Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.).
Ruiz del Castillo ML, Flores G, Blanch GP. Ruiz del Castillo ML, et al. J Sci Food Agric. 2010 Oct;90(13):2263-7. doi: 10.1002/jsfa.4080. J Sci Food Agric. 2010. PMID: 20632383

The aim of this work was to control the formation of off-flavours in different cultivars of raw potato during storage by MJ treatment. RESULTS: The use of Carbowax 20M as support in MJ emulsion resulted in significantly (P < 0.05) lower levels of lipid-derived compounds

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The aim of this work was to control the formation of off-flavours in different cultivars of raw potato during storage by MJ treatment. RESUL …