How to Cite
Rodríguez-Sosa, E. J., & Parsi Ros, O. (1981). Absorption of Sulfur Dioxide by Habanera (D. rotundata) Yam. The Journal of Agriculture of the University of Puerto Rico, 65(3), 258–263. https://doi.org/10.46429/jaupr.v65i3.7600
Abstract
Habanero (D. rotundata) yam chunks were dipped in 4,000 p/m sulfur dioxide solutions at different pH levels and at different dipping times. As dipping time increased, SO2 absorption increased whereas when pH of the solution increased, SO2 absorption decreased. Total acidity of yam chunks varied from 0.095 to 0.143%. Total acidity tended to increase with the increase in dipping time.Downloads
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