High temperature storage of potato (Solanum tuberosum L.) for processing ? a feasibility study

Abstract

Tubers of three potato cultivars were stored at room temperature (20-39 degrees C, 30-75% RH), under an insulated storage run on passive evaporative cooling (16-30 degrees C, 70-90% RH) and a refrigerated storage (2-4 degrees C, 90-95% RH) for 14 weeks and studied periodically for storage losses, reducing sugar content and dry matter percent of tubers, in order to explore the possibility of storing potatoes for processing at higher temperatures. Physiological losses in tubers remained less than 10% until 12 weeks of storage under evaporatively cooled storage. Reducing sugar contents increased by only 52.4-242.1% in tubers stored in evaporatively cooled storage as compared to 90.5-484.2% increase in tubers stored in refrigerated storage until 14 weeks. Potatoes stored in evaporatively cooled store were more suitable for processing into chips and french fries due to lower physiological losses and lower reducing sugar content of tubers.

Potato- An Important Source of Nutritional Kynurenic Acid

“…It is worth mentioning that changes in the content of various nutrients in potatoes are a commonly known phenomenon. For example, a decrease in concentration of reducing sugar [29], starch [30] and vitamin C [31, 32] in potatoes during storage has been described.…”

“…It is known that the concentration of some nutrients in potatoes decreases during a long-term storage [29–32]. Therefore, it was investigated whether storage time influences the concentration of KYNA.…”

Quest for Suitable Storage Condition for Sustainable Processing Quality of Potato Tubers

“…Huang et al (1999) found the similar result in low temperature storage condition. RS content of potatoes was remarkably low in tubers stored at the room temperature and under evaporative cooled storage as compared to the tubers stored in refrigerated storage (Mehta and Kaul, 1988).…”

Quantitative studies on potato genotypes and fodder radish varieties resistant to the rootknot nematode Meloidogyne chitwoodi

“…According to Burton (1966) and Schippers (1971), weight loss is caused by transpiration and sprouting. Mehta & Kaul (1988) report a 9-10% weight loss after 60 days of storage at 2-4 o C and a RH of 90-95% for three different, not nematode infected, cultivars. That is only slightly lower than the 12% weight loss after 60 days at 4 o C in this experiment.…”