Impact of packaging materials on the quality attributes of potato (Solanum tuberosum L.) during storage

Abstract

A comprehensive study was planned to identify best packaging material for the variety "Lady Rosetta" which has a higher market demand. Three different packaging materials (i.e. jute, polypropylene and cotton bags) shown as T1 (control), T2 (Jute packaging), T3 (Polypropylene net bags) and T4 (Cotton packaging) were used. Physico-chemical (weight loss, total soluble solids, pH, starch and sugars) and functional attributes (ascorbic acids and total phenolic contents) were investigated at 15 days interval during storage (25±2 o C). The processing performance of stored potato was also assessed in terms of chip crispiness, flavor and color. The physico-chemical parameters investigated revealed an increased weight loss during storage in all samples, however, lower weight loss in polypropylene net bags with a significant difference at P ≤ 0.05. Similarly, total soluble solids increased throughout storage in with a minimum mean value in T3, however a decline observed in pH values with significant difference (P ≤ 0.05). Starch content reduced in the stored samples, while glucose content and total sugars increased significantly (P ≤ 0.05) in all samples. Maximum increase was observed in T1 and minimum in T3. Total phenolic contents showed a slight increase, while ascorbic acid reduced during 105 days storage in all samples. Superior processing results were obtained for the polypropylene stored samples followed by jute and cotton bags. The overall results revealed that polypropylene packaging was found best in maintaining tuber quality attributes up to 105 days during ambient storage. Thus, it is suggested that polypropylene net bags may be used for storage of potato as packaging material.

Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials

“…When compared to the control, the PPO activity was dramatically reduced by packaging treatments especially in the case of biodegradable packaging and HDPE. The change in PPO activity may be due to the difference in oxygen permeability between various packing materials which was also demonstrated by Abbasi et al 37 Low PPO activity is also favorable in non-browning of fruits because it is involved in the oxidation of phenolics and the degradation of anthocyanins 24,71 as we have observed in the present study also. On the other hand, the activity of the catalase enzyme was steadily decreased due to the typical climacteric behavior of guava fruits; however, the magnitude of that decrease was signicantly slower under the inuence of packaging.…”

“…The firmness of the guava fruits under storage was measured by using fruit penetrometer FT10 (Wagner, Italy) equipped with an 8 mm size plunger tip as described by Abbasi et al 37 The ripening index (RI) was calculated as the ratio of total soluble solids to titratable acidity, whereas nutraceutical properties such as total phenolic content (TPC) and vitamin C content (ascorbic acid) of guava fruits were estimated by following the procedures as described in our earlier study. 7…”

“…33 In addition, packaging improves aesthetic value, fullls industry requirements and consumer desires and also minimizes food wastage during the supply chain. [34][35][36][37] For perishable goods, several packaging materials, such as corrugated bres, polypropylene (PP), low density polyethylene (LDPE), and high density polyethylene (HDPE), have been testied to decrease postharvest losses. [38][39][40] The majority of prior research, nonetheless, has concentrated on the combined effects of packing and low temperatures.…”

On-farm Evaluation of Potato Genotypes at High Hills of Karnali Province, Nepal

“…Statistically a highly significant difference was studied in tuber yield per hectare among the tested genotypes. [31]. Significant variation in tuber yield among the potato genotypes might be the genotypic effect.…”