Influence of mechanical damage and storage on various quality aspects of potatoes
Keywords:blackening, chlorogenic acid, early, mechanical damage, potato
The aim of this study was to determine the effects of mechanical damage on both the contents of dry matter and chlorogenic acid and the degree of blackspot for five cultivars of potatoes of various earliness groups. The study was conducted immediately after the harvest as well as after two, four and six months of storage under constant conditions (air temperature +4 °C and RH 95%). Mechanical damage leads to a greater accumulation of chlorogenic acid and increases the tubers’ susceptibility to blackening, irrespective of the earliness group. The duration of storage significantly determines the dry matter content of chlorogenic acid and the susceptibility to blackening of raw tuber flesh to the greatest extent for cultivars of the medium-early group. A significant (P < 0.01) correlation was demonstrated between the dry matter and chlorogenic acid contents and the degree of blackspot, which was higher on damaged tubers.
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