Quantifying risk factors associated with light-induced potato tuber greening in retail stores

Abstract

19 Light conditions in retail stores may contribute to potato greening. In this study, we aimed to 20 develop a potato tuber greening risk rating model for retail stores based on light quality and 21 intensity parameters. This was achieved by firstly exposing three potato varieties (Nicola, 22 Maranca and Kennebec) to seven specific light wavelengths (370, 420, 450, 530, 630, 660 and 23 735 nm) to determine the tuber greening propensity. Detailed light quality and intensity 24 measurements from 25 retail stores were then combined with the greening propensity data to 25 develop a tuber greening risk rating model. Our study showed that maximum greening occurred 26 under blue light (450 nm), while 53%, 65% and 75% less occurred under green (530 nm), red 27 (660 nm) and orange (630 nm) light, respectively. Greening risk, which varied between stores, 28 was found to be related to light intensity level, and partially explained potato stock loss in 29 stores. Our results from this study suggested that other in-store management practices, 30 including lighting duration, average potato turnover, and light protection during non-retail 31 periods, likely influence tuber greening risk. 32 33

An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation – Preliminary results

“…The effect of indirect and/or direct sunlight exposure plays an important role in overall and internal quality degradation. From the postharvest and nutritional point of view, potato quality change is closely related to the photo-induced formation of specific potato glycoalkaloids (GAs), namely a-chaconine and a-solanine (Abbasi et al, 2016;Grunenfelder, 2005;Machado et al, 2007;Seng€ ul et al, 2004;Tanios et al, 2020). All green parts of the potato plant contain toxic solanine in higher concentrations for natural protective purposes against pests.…”