Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-23T07:31:00.113Z Has data issue: false hasContentIssue false
  • English
  • Français

Coating and modified atmosphere effects on potato tuber greening

Published online by Cambridge University Press:  27 March 2009

N. H. Banks
N. H. Banks
Affiliation:
Department of Applied Biology, University of Cambridge, Pembroke Street, Cambridge, CB2 3DX
Get access Rights & Permissions [Opens in a new window]

Summary

Coating and modified atmosphere treatments reduced light-induced greening of King Edward potatoes. Although ‘Pro-long’ coating and 5% O2 treatments gave more complete inhibition of greening in some tubers, the variability of response was greater and the mean response less than for treatment with 15% CO2, 21% O2. The pattern of greening in the different treatments suggested the presence of O2 gradients within the tuber flesh. Coating caused small internal atmosphere changes, with CO2 content being negatively correlated with chlorophyll content. Larger changes achieved by modifying the external atmosphere of such tubers increased greening suppression. However, the magnitude of response to coating and to the low O2 treatment varied with maturity and growing conditions. The success of coating for inhibition of greening in potatoes will depend upon the physiological variability of the tubers to which it is applied.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 105 , Issue 1 , August 1985 , pp. 59 - 62
Copyright
Copyright © Cambridge University Press 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Banks, N. H. (1983). Evaluation of methods for determining internal gases in banana fruit. Journal of Experimental Botany 34, 871–879.Google Scholar
Banks, N. H. (1984). Some effects of TAL Pro-long coating on ripening bananas. Journal of Experimental Botany 35, 127–137.CrossRefGoogle Scholar
Banks, N. H. (1985). Surface area estimation of potato tubers. Potato Research (in the Press).CrossRefGoogle Scholar
Burg, S. P. & Burg, E. A. (1965). Gas exchange in fruits. Physiologia Plantarum 18, 870–874.Google Scholar
Burton, W. G. (1978). Post-harvest behaviour and storage of potatoes. In Applied Biology, vol. III (ed. Coaker, T. H.), pp. 86–228. London: Academic Press.Google Scholar
Forsyth, F. R. & Eaves, C. A. (1968). Greening of potatoes: CA cure. Food Technology 22, 48–50.Google Scholar
Jadhav, S. J. & Salunkhe, D. K. (1975). Formation and control of chlorophyll and glycoalkaloids in tubers of Solanum tuberosum L. and evaluation of glycoalkaloid toxicity. Advances in Food Research 21, 307–354.Google Scholar
Larsen, E. J. (1949). Investigations on cause and prevention of greening of potato tubers. Idaho Agricultural Experiment Station Research Bulletin 16, 32 pp.Google Scholar
Lowings, P. H. & Ridgman, W. J. (1959). A spot sampling method for the estimation of common scab on potato tubers. Plant Pathology 8, 125–126.CrossRefGoogle Scholar
Poapst, P. A., Price, I. & Forsyth, F. R. (1978). Prevention of post storage greening in table stock potato tubers by application of surfactants and adjuvants. Journal of Food Science 43, 900–903.CrossRefGoogle Scholar
Schippers, P. A. (1977). The rate of respiration of potato tubers during storage. I. Review of literature. Potato Research 20, 173–188.CrossRefGoogle Scholar
Smith, S. M. & Stow, J. R. (1984). The potential of a sucrose ester coating material for improving the storage and shelf-life qualities of Cox's Orange Pippin applos. Annals of Applied Biology 104, 383–391.CrossRefGoogle Scholar
Smith, W. L. (1978). Market diseases of potatoes. USDA Agriculture Handbook 479, 99 pp. Washington, D.C.Google Scholar
Wigginton, M. J. (1973). Diffusion of oxygen through lenticels in potato tuber. Potato Research 16, 85–87.CrossRefGoogle Scholar
Wu, M. T. & Salunkhe, D. K. (1978). Responses of lecithin and hydroxylated lecithin coated potato tubers to light. Journal of Agricultural and Food Chemistry 26, 513–514.Google Scholar