When technical PCNB (Terraclor) was added directly to potatoes at 0.2 or 2.0 ppm active PCNB, it appeared to cause off-flavors. PCNB-treatment did not appear to have significant effects on tyrosinase, total phenols, starch, total solids, specific graviy, pH, titratable acids, citric acid, malic acid or ascorbic acids.
No debiste tomarme por imbécil, Michael...!!!springer springer