Advanced methods of potato loss reduction in storage

Lysakov, Alexander; Nikitenko, Gennady; Konoplev, Evgeny; Tarasov, Yaroslav

doi:10.22616/erdev2018.17.n194

Cited by 4 publications

(3 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, MF has been used to improve the freezing of potatoes (Chen et al, 2021; Otero & Pozo, 2022; Purnell et al, 2017). They have also been used to reduce weight reduction on potatoes under storage (Lysakov et al, 2018). The aim of this work was therefore to investigate how magnetic fields can be used to reduce the formation of GAs on potatoes during 2‐month storage.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Irungu

Tanga

Ndiritu

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoalkaloids (GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and alternating current [AC]), magnetic field intensity (1, 2, and 3 mT), and storage type (dark store—herein referred to as the control store and a commercial store with varying light intensity) on quantities of GAs were investigated. Subjecting tubers to increasing levels of MF intensities and placing them in the control store led to a significant (p < .05) decrease in α‐chaconine and an increase in α‐solanine. However, storage of potatoes in the commercial store after exposure to increasing MF intensities led to a significant (p < .05) decrease in α‐solanine and an increase in α‐chaconine. The use of AC MF with an intensity of 2 mT resulted in a significant (p < .05) reduction in α‐chaconine, α‐solanine, and TG. Novelty impact statement Magnetic fields are an emerging non‐thermal technology that has wide potential in food processing applications. The findings in the current work revealed that magnetic fields can be used to reduce quantities of toxic glycoalkaloids in potatoes during storage, and thus improve their postharvest quality. The results offer practical insights on postharvest management of potatoes to ensure reduction of losses and thus positively impact food and nutritional security.

show abstract

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Irungu

Tanga

Ndiritu

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Weight loss of potatoes treated with positive magnetic field of 330-350 mT and time treatment 60-180 s was 4 %. It is anticipated that magnetic fields influence the potato cells, as the result of the effects, potato tubers either lock in moisture, starch and other substances, or lose them quickly due to inner-structure destruction [10][11].…”

Section: Introductionmentioning

confidence: 99%

Study of effect of negative air ions on potato loss reduction in long term storage

Lysakov

Nikitenko

Devederkin

et al. 2020

19th International Scientific Conference Engineering for Rural Development Proceedings

Self Cite

View full text Add to dashboard Cite

The potatoe quality and storage life depend on temperature, relative humidity, gas composition, and air circulation in the storage building. In the event the parameters are violated, the potatoe weight reduces, storage diseases occur, and rot appears. Existing technologies of potato storage in cold ventilated storage buildings are ineffective. They require large expenses on power resources and microclimate systems. Scientists around the world are developing new methods of potato loss reduction during storage. They are examining the application of electric, magnetic, and microwave fields, gamma radiation, chemical inhibitors, etc. The use of gamma radiation and chemical inhibitors is a serious health risk, while other methods are still under-investigated. The article deals with the researches in negative air ion effect on potatoe quality during storage. For the experiments, the following devices were used: a negative air ion generator, an air ion meter, scales, auxiliary equipment. Researches were conducted for three potato cultivars most common in the southern regions of the Russian Federation. During the experiments, the negative air ion concentration effecting on potatoes was 4 500-4 900 ions·cm -3 , the exposure time range was from 30 seconds to 15 minutes. The conclusion from the experiments is that the loss of potatoes, exposed to air ions during 120 days of storage, is not more than 8 %. Loss of potatoes not exposed to air ions is up to 39 %. Exposure to positive air ions, on the contrary, increases the potato weight loss compared to the unexposed test patterns.

show abstract

Effect of magnetic field of neodymium (NdFeB) magnet on storage quality of potatoes

Lysakov

Tarasov

2019

Engineering for Rural Development

Self Cite

View full text Add to dashboard Cite

Modern techniques of potato tuber storage have a number of economic, technical, and technological disadvantages and they do not ensure high product safety-potato losses run up to 30 % per storage season. The work has been conducted on the effect of the magnetic field of neodymium (NdFeB) magnet on sprouting, weight loss and storage of potatoes, because this method is the most interesting and understudied. The equipment used in the research: equipment for magnetic potato treatment, NdFeB magnets, magnetometer to identify the positive and negative magnetic poles, and auxiliary instruments. As a result of the experimental studies it has been found that untreated potatoes had the weight loss of 39 %. The weight loss of potatoes treated with a positive magnetic field of 330…350 mT and time treatment 60…180 s was 4 %. The positive magnetic field of 330…350 mT was effective in suppressing sprout growth. It also inhibits the sprout growth in potatoes stored at 25°C. Potatoes receiving more than 330…350 mT dose were higher in the length of sprouts, and higher weight loss of potatoes (20…50 %). Also, potatoes receiving a negative magnetic field dose were higher in the length of sprouts, and higher weight loss (60 %) than those given a positive magnetic field dose. As a result of the experiments, the design of a new device for magnetic processing of potatoes has been developed. It is anticipated that magnetic fields influence the potato cells, as the result of the effects, potato tubers either lack in moisture, starch and other substances, or lose them quickly due to the inner-structure destruction.

show abstract

Advanced methods of potato loss reduction in storage

Cited by 4 publications

References 8 publications

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Study of effect of negative air ions on potato loss reduction in long term storage

Effect of magnetic field of neodymium (NdFeB) magnet on storage quality of potatoes

Contact Info

Product

Resources

About