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

Food Science and Preservation

약어 : Food Sci. Preserv.

2024 vol.31, no.1, pp.33 - 45

발행기관 : 한국식품저장유통학회

연구분야 : 식품과학

Abstract

 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℃ 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.

Keywords

postharvest quality, cold and room temperature storage, Solanum tuberosum, sprouting, weight loss