Photo-induced changes in quality attributes of potato tubers during storage
Keywords:potato, light, quality attributes, storage stability
The retail display of potato tubers is carried out in supermarkets under additional light sources to impart aesthetic value and consumer’s attention, however, is associated with potato greening and associated disorders. The objective of this study was to identify a most appropriate light source for potato variety ’Lady Rosetta‘ along with photo-induced changes in different quality parameters. Potato tubers were placed for 27 days at ambient storage (25 ± 2 °C) under different light sources i.e. blue, fluorescent, green, mercury and red along with dark storage, which also served as normal control. In general, quality parameters, such as sugars, chlorophyll, total glycoalkaloids, increase while attributes, such as starch and ascorbic acid decrease during the storage period. The initial increase followed by final decline has been observed in parameters, such as total phenolic contents and radical scavenging activity. The results showed maximum retention of different quality attributes in dark potato storage. Amongst different light sources mercury and green light retained appreciable retention of different quality parameters with non-significant difference estimated between them in most of the studied parameters. Storage of potato under fluorescent, red and blue light proved to be precarious due to skin discoloration. Overall results revealed tuber sensitivity to different colored light along with their potential storage stability in the retail markets.
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