ARCHIVES
VOL. 6, ISSUE 6 (2021)
Storage influence on physicochemical and quality characteristics of selected potato cultivars (Solanum tuberosum L.)
Authors
Adnan Amjad, Aneela Hameed, Muhammad Sameem Javed, Ammar Ahmad Khan, Farzana Siddique
Abstract
Potato (Solanum tuberosum) popularly known as “The king of vegetables”, has emerged as fourth most important food crop after rice, wheat and maize. Potato contains carbohydrates, minerals, vitamins and antioxidants. The antioxidants of potatoes especially vitamin C helps in reducing cancer, cardiovascular diseases and high blood pressure by binding free radicals. Physicochemical and quality characteristics of different potato cultivars at fresh and during storage were investigated in the present work. Two potato cultivars having different skin colors namely, Sante (white) and Lal moti (red) were collected from the field and stored at two different temperatures i.e. 6ºC and 12ºC at 85% relative humidity (RH) for the period of 3 months. Physicochemical attributes including weight loss, sprouting, specific gravity, pH, total sugars (reducing and non-reducing), vitamin C were analyzed during the whole storage period. The time, temperature and storage conditions influence the potato processing quality and consequently their acceptability to consumer. Among both the varieties, Sante performed well at 6ºC as compared to the Lal moti at 12 ºC. It observed that at 6ºC, 3.5 and 8% weight loss, 4 and 9 % sprouting, 1.082 and 1.085 specific gravity, 21.22 and 19.25% dry matter, pH 5.4 and 5.6, 5.5 and 8.9 % total sugars with 2.5 and 4.2% reducing sugars, 10.40 and 13.55 mg/100g ascorbic acid were observed for both Sante and Lal moti respectively. There were low accumulation of sugars found at 12ºC but increased rate of sprouting, weight loss, ascorbic acid and dry matter was observed. Overall results indicated that 6ºC temperature is however acceptable to enhance the storage life of the tubers, as higher exposure of temperature results in weight loss and ultimately lower the chip processing quality of tubers.
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Pages:46-50
How to cite this article:
Adnan Amjad, Aneela Hameed, Muhammad Sameem Javed, Ammar Ahmad Khan, Farzana Siddique "Storage influence on physicochemical and quality characteristics of selected potato cultivars (<em>Solanum tuberosum </em>L.) ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 46-50
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