STORAGE CONDITIONS AND QUALITY OF POTATO TUBERS
After treatment with chemicals or irradiation with a Cs 137 source against sprouting, potato tubers of different cultivars were stored from November until March, May and July under controlled conditions. Temperatures during storage were held at 10°C, 7°C and 4°C, and at 4°C with 2 weeks reconditioning at 20°C. Air humidity was held at 95 % and 60–70 %. Quality of potato tubers due to storage conditions, application of sprout inhibitors and length of the storage period was investigated. Results over the years since 1970 can be summarized as follows:
- Quality of potato tubers primarily depended on the variety, being modified by storage temperature, air humidity and sprout inhibiting methods.
- After long term storage at high temperature (10°C) compared with lower temperature (4°C) the content of reducing sugars and maillard reaction were found to be lower, while the sucrose content and the tendency to discoloration in raw and cooked material and susceptibility to tuber damage increased.
- Compared with results from storage under high air humidity (95 %) it was found that during storage under low air humidity (60–70 %) the sucrose content increased while the content of reducing sugars and the maillard reaction decreased.
- Chemical sprout inhibitors and irradiation diminished the decay of quality. After irradiation most varieties showed a greater tendency to discoloration
Pätzold, Ch. (1974). STORAGE CONDITIONS AND QUALITY OF POTATO TUBERS. Acta Hortic. 38, 237-256