No abstract

Moist (boiling and pressure-cooking) and dry heat (baking with and without foil, and microwaving) were compared as to their effect on CIPC retention in potatoes. Tubers were dipped in a 1% emulsion of CIPC for 5 min. prior to processing and stored at 5°C for 0, 1 and 2 mo. All processing methods significantly (~~0.01) reduced CIPC residue in potatoes. Moist heat methods reduced CIPC more than dry heat. Boiling resulted in significantly (~~0.01) greater reduction of CIPC than pressure-cooking while baking without foil resulted in greatest reduction of CIPC followed by microwaving and baking with foil. The peel localized 20 times more CIPC residue than the cortex.