Vol. 7, Issue 5 (2019)
Effect of hot water treatment and packaging methods on physiological quality of potato tubers stored at room temperature
Author(s): Neeraj, Saleem Siddiqui and Nidhi Dalal
Abstract: The cured tubers of variety Kufri Chipsona-4 were subjected to the sprout inhibiting treatment viz., hot water dip treatment (57.5±0.1 oC for 20 min). The control (untreated) and treated potato tubers were packed either in nylon mesh bags or MAP (modified atmosphere packaging) or vacuum packaging and stored at room temperature (RT) (32±2 oC; RH ~90%). The tubers were stored for 5 weeks at RT conditions and sampled at 7-day interval. A progressive increase in sprouting, PLW (Physiological loss in weight); and decrease in firmness of potato tubers was observed during storage. Hot water dip treated tubers showed significantly lower sprouting, PLW and higher firmness than untreated tubers. Among various packaging methods, vacuum packaged tubers had significantly lower sprouting, while maximum sprouting was observed in modified atmosphere packaging. PLW of tubers was lower in vacuum packaging, while maximum tuber weight loss was observed in net bag packaging.
Pages: 988-991 | 250 Views 48 Downloads
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How to cite this article:
Neeraj, Saleem Siddiqui, Nidhi Dalal. Effect of hot water treatment and packaging methods on physiological quality of potato tubers stored at room temperature. Int J Chem Stud 2019;7(5):988-991.
