Study on Post Harvest Losses in Potato in Different Storage Conditions

Khanal, Shraddha; Bhattarai, Kabindra

doi:10.3126/jfstn.v12i12.25298

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…The interaction between different genes and storage conditions could lead to variations between these studied varieties. Our results are consistent with findings from [13][14][15][16], which also reported significant differences between varieties. The reason may be due to the role of calcium in many physiological and chemical processes within plants, as it acts as a catalyst for many enzymes and maintains the integrity of cell walls.…”

Section: Discussionsupporting

confidence: 93%

Effect of Calcium Chloride, Magnesium Sulfate and Malic Acid Spraying on the Storage Characteristics of Two cvs. of Potato Tubers (Solanum tuberosum L.)

Agha,

Fadhil,

Hassan AL-Hamadany

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study assessed the suitability of two potato varieties, Riviera and Argana, for storage under foliar sprinkling with calcium and magnesium fertilizers at four concentrations: 0% (serving as the control), 0.5%, 1% calcium chloride, and 0.4%. Magnesium sulphate) was sprayed at three concentrations (0, 250, and 500 mg L-1) with malic acid. The findings of the study revealed that the Riviera variety exhibited noteworthy advantages in weight reduction, hardness, and alpha-amylase enzyme activity when compared to the Argana variety. On the contrary, in terms of total sugar content and pectinase enzyme activity, the Argana variety exhibited a marked advantage over the Riviera variety. Weight loss and the activity of pectinase and alpha-amylase enzymes were found to be significantly enhanced in the control treatment compared to the other spray treatments, respectively, upon the addition of magnesium sulfate and calcium chloride. However, hardness and sugar content did not differ significantly. In addition, the administration of 500 mg L-1 malic acid resulted in the least amount of weight loss reduction.

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Section: Discussionsupporting

confidence: 93%

Effect of Calcium Chloride, Magnesium Sulfate and Malic Acid Spraying on the Storage Characteristics of Two cvs. of Potato Tubers (Solanum tuberosum L.)

Agha,

Fadhil,

Hassan AL-Hamadany

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Because variety affects both dormancy and the amount of sprouting, the Lal gulab variety's acquired result differs significantly from the other varieties in this study [33]. Given that the sprouting phenomena is primarily temperature-dependent [34], the temperature increase throughout the storage period (31ºC-44ºC) compared to the ambient temperature (29ºC) is the reason for the noticeably larger loss in bamboo basket storage.…”

Section: Sprouting Percentagementioning

confidence: 99%

Effect of Dehaulming and Storage Conditions on Postharvest Parameters of Potato

Gajurel,

Shreevastav,

Khanal

et al. 2024

Asian J. Res. Crop Sci.

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Potatoes are the fourth most important food crop in the world. Two thirds of them are consumed by humans, while the other third is used as animal feed, potato starch, and in the manufacturing of pharmaceuticals, textiles, adhesives, paper products, and other products. Two factorial Complete Randomized Design with two level of treatment combination was applied throughout the experiment. During the experiment, dehaulming and non-dehaulming practice was performed and the potatoes were stored in three different storage conditions (Cold storage, Bamboo basket and Gunny bags). The superiority of rotting was recorded in gunny bags followed by bamboo basket and cold storage. Similarly, maximum sprouting was observed in bamboo baskets with minimum in cold storage. The maximum final weight loss was observed in bamboo basket followed by gunny bag and cold storage. The superiority in greening was observed in gunny bags whereas minimum in cold storage. Non-dehaulmed potatoes showed maximum loss in observed parameters whereas dehaulmed potatoes showed minimum loss. The interaction effect of dehaulming and non-dehaulming with different storage conditions had significant effect in rotting at 20days and in sprouting at 40days whereas was non-significant in final weight loss and greening. Among all the storage conditions used, best result was obtained in cold storage with minimum storage loss. The farmers are suggested to use dehaulmed potatoes with the storage under cold store. As the potato was stored in 10-12 degree Celsius, there was no sweetness in the cold stored potatoes so preferred by the consumers for table purpose. Therefore, it is suggested to conduct similar research in different location using other varieties along with dehaulming practices.

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“…The quality and marketability of fresh potatoes and other agricultural products decrease during storage because of concomitant moisture loss, respiration, and the conversion and breakdown of starch into sugars (Kuyu et al, 2019), which collectively result in weight and external appeal loss, sprouting, and physiological and pathological damage (Khanal and Bhattari, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of cold and room temperature storage on the sprouting and marketability of early-grown spring potatoes

Won,

Han,

Lee

2024

Food Sci. Preserv.

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Three spring potato varieties (Atlantic, Chubaek, and Superior) were cultivated for 80, 90, and 100 days and compared in terms of their total and marketable yields and specific gravities. Subsequently, changes in the quality parameters (weight loss, sprouting rate, disease incidence, dry weight, and specific gravity) of potatoes cultivated for 100 days were monitored during two-month storage in improved and semi-underground warehouses at 4°C and room temterature. The productivities of Atlantic, Superior, and Chubaek were maximized at cultivation periods of 100, 100, and >90 days, respectively. In all cases, cold storage resulted in <5.3% weight loss and no marketability loss. However, two-month room temperature storage resulted in pronounced marketability loss due to weight loss (6.2, 7.3% and 10.9% for Atlantic, Superior, and Chubaek, respectively) and sprouting (in ~13%, >75%, and 99% of Atlantic, Superior, and Chubaek tubers, respectively). The marketability of Atlantic, Superior, and Chubaek during cold storage was maintained for >2, ~2, and <2 months, respectively. All varieties were characterized by rapid sprouting, low dry weight and specific gravity, and rapid marketability loss during storage.

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Study on Post Harvest Losses in Potato in Different Storage Conditions

Cited by 3 publications

References 10 publications

Effect of Calcium Chloride, Magnesium Sulfate and Malic Acid Spraying on the Storage Characteristics of Two cvs. of Potato Tubers (Solanum tuberosum L.)

Effect of Calcium Chloride, Magnesium Sulfate and Malic Acid Spraying on the Storage Characteristics of Two cvs. of Potato Tubers (Solanum tuberosum L.)

Effect of Dehaulming and Storage Conditions on Postharvest Parameters of Potato

Effects of cold and room temperature storage on the sprouting and marketability of early-grown spring potatoes

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