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Effect of Different Packaging Methods on Shelf Life of Potato Stored at Room Temperature
Abstract
The cured tubers of variety Kufri Chipsona-4 were subjected to the sprout inhibiting treatment viz., hot water dip treatment (57.5±0.1oC for 20 min) along with control and were packed in nylon mesh bags, MAP (modified atmosphere packaging) and vacuum packaging. The tubers were stored for 5 weeks at room temperature conditions (32±2oC; RH ~90%)and sampled at the 7-day interval. A progressive increase in decay loss and shrivelling of potato tubers was observed during storage. Hot water dip treated tubers showed significantly lower decay loss and shrivelling than untreated tubers. Among various packaging methods, minimum decay loss was observed in net bag packaging while vacuum packaged tubers had significantly higher decay loss.
... Due to poor handling and storage, about 25-30% of post-harvest losses occur in potatoes. The losses include sprouting, excessive weight loss, spoilage by pathogens, insect or rodent damage, shrinkage, rotting, and quality deterioration (Neeraj and Dalal 2019). The rising demand for dehydrated potatoes is driven by population growth and evolving dietary preferences. ...
The present investigation was aimed to develop an advanced refractance window drying (RWD) method for the drying of potato slices. A total of 17 experiments were carried out by using the Box-Behnken design (BBD) with RWD process parameters, i.e. drying temperature (75 °C, 85 °C, and 95 °C), potassium metabisulphite (KMS) concentration (0.5%, 1.0%, and 1.5%), and potato slice thickness (2 mm, 3 mm, and 5 mm). The effect of RWD process parameters on dehydration ratio, rehydration ratio, shrinkage ratio, total colour difference (TCD), and overall acceptability (OA) was analysed. Design-Expert software (ver. 13.0.1) was employed for numerical optimization of the experimental results. The optimized values for drying temperature (°C), KMS concentration (%), and slice thickness (mm) were found to be 85 °C, 0.5%, and 3 mm, respectively, and the corresponding responses were found to be 4.64, 3.45, 0.361, 9.956, and 4.64 for dehydration ratio, rehydration ratio, shrinkage ratio, TCD, and overall acceptability, respectively. A comparative analysis of optimized RWD (O-RWD) potato slices and conventionally dried (CD) potato slices was also conducted for proximate analysis, total colour difference (TCD), total sugar, textural properties (crispiness and hardness), water activity, and overall acceptability (OA). The results revealed that O-RWD potato slices were significantly higher in protein content, carbohydrates, total sugars, crispiness, and OA compared to CD potato slices. Overall, this study recommended that RWD provided better dried potato slices compared to CD.
Freshly harvested ‘Russet Burbank’ potatoes (Solanum tuberosum L.) were individually wrapped in heat-shrinkable polymer film and stored for 12 weeks at 8C, 24C, and room temperature (RT), which ranged from 22 to 25C. Film-wrapped potatoes in Cryovac D 950, Cryovac D 955, and Dupont EHC 75 stored at 24C or RT lost less fresh weight than the nonwrapped controls. Wrapped potatoes lost 5% to 7% of their initial fresh weight when stored at RT for 12 weeks, compared to 26% for nonwrapped potatoes. Potatoes wrapped in Cryovac D 955 and stored at RT lost less ascorbic acid and starch and accumulated smaller amounts of total sugars. Lack of major change in the physical, chemical, or physiological characteristics of individually shrink-wrapped potatoes stored at warm temperatures, especially when compared to the nonwrapped controls, suggests that this is a suitable packaging technique for maintaining potato quality.
Potato (Solanum tuberosum L.) tubers undergo a period of dormancy, during which visible bud growth is inhibited. The length of the dormancy is determined by environmental, physiological and hormonal control mechanisms. Dormancy is the final stage of tuber life, which serves to preserve tubers as organs of vegetative reproduction under unfavourable growth conditions. Since the duration of potato tuber dormancy and sprouting time bear significant economic importance, this review considers the regulation of dormancy and sprouting of potato by phytohormones and reactive oxygen species. Two phytohormones, ABA and ethylene suppress tuber sprouting; however, the exact role of ethylene remains to be elucidated. Cytokinins and gibberellins are required for bud breaking and sprout growth, respectively. The auxin seems to play a role in vascular development. Thus, tuber dormancy and sprouting can be controlled in potato by manipulation of Reactive Oxygen Species (ROS), especially H2O2 metabolism via the inhibition of catalase (CAT) activity.The possible mechanisms by which CAT inhibitors or H2O2 overcome dormancy and promote sprouting in the potato tuber are discussed.
Determination of physical properties of agricultural products, such as the potato, and their variations during long-term storage, is an important feature in achieving high product quality and consumer acceptance. Physical properties of potatoes (Agria, Satina, and Caesar cultivars), including surface area, volume, moisture content, weight, and three main diameters of tuber, were measured and then other properties, such as sphericity, roundness, geometric mean diameter, volume mean diameter, aspect ratio, effective diameter, and real density during storage time, were calculated. The measurements were done every 15 days for a period of 22 weeks and analyzed based on a completely randomized block design in ten replications. Significant differences were observed among three potato cultivars according to major diameter, shape characteristics, mass, volume, and surface area of tubers. In this relation, Satina was larger in size compared to the two other cultivars. However, the Agria cultivar was closer to a sphere in shape. Also, it was found that the surface area of each potato could be estimated based on its mass and volume by a power law equation with a high coefficient of determination. According to the results, real density of tubers increased as a function of storage time based on a polynomial equation with R2 = 0.99. During storage time, moisture content of tubers decreased according to a linear model and was probably the major rationale for decrease in tuber size. Density, size, and moisture content are the major physical characteristics of potato tubers, which change dramatically during long-term storage. Considerable differences in physical properties of different cultivars persuade researchers to carry out further studies on other popular potato cultivars.
Following tuber induction, potato tubers undergo a period of dormancy during which visible bud growth is inhibited. The length of the dormancy period is under environmental, physiological and hormonal control. Sucrose availability is one prerequisite for bud break. In the absence of sucrose, no bud break occurs. Thus, sucrose is likely to serve as nutrient and signal molecule at the same time. The mode of sucrose sensing is only vaguely understood, but most likely involves trehalose-6-phosphate and SnRK1 signalling networks. This conclusion is supported by the observation that ectopically manipulation of trehalose-6-phosphate levels influences the length of the dormancy period. Once physiological competence is achieved, sprouting is controlled by the level of phytohormones. Two phytohormones, ABA and ethylene, are supposed to suppress tuber sprouting; however, the exact role of ethylene remains to be elucidated. Cytokinins and gibberellins are required for bud break and sprout growth, respectively. The fifth classical phytohormone, auxin, seems to play a role in vascular development. During the dormancy period, buds are symplastically isolated, which changes during bud break. In parallel to the establishment of symplastic connectivity, vascular tissue develops below the growing bud most likely to support the outgrowing sprout with assimilates mobilised in parenchyma cells. Sprouting leads to major quality losses of stored potato tubers. Therefore, control of tuber sprouting is a major objective in potato breeding. Although comparative transcriptome analysis revealed a large number of genes differentially expressed in growing versus dormant buds, no master-regulator of potato tuber sprouting has been identified so far.
In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.
A description of morphological changes of particles along spray drying was carried out by means of scanning electron and light microscopy. Samples of atomized material (40% maltodextrin solution) were withdrawn during drying from a laboratory spray drier at various vertical distances from the atomizing nozzle, photographs of these materials were taken and images analyzed for detecting processes such as crust formation, inflation and shrinking. Final product was analyzed by SEM, mean size of particles determined and fractal dimension of projected perimeter was evaluated by means of the box counting method. This parameter of particles allowed for distinguishing between irregular and smooth contours of final powders. It was possible to explore qualitative relations of morphology and moisture content of particles with air drying temperatures along the actual drying operation, especially those related to breakage and inflation (intermediate and high drying temperatures) and with collapse (low-temperature drying).
Chlorpropham (CIPC) and 1,4-dimethylnapthalene (DMN) are used to control postharvest sprouting of potato tubers. CIPC alters microtubule structure and function resulting in inhibition of cell division. The mechanism of action of DMN is unknown but, because it is a natural product found in potato tubers, there is speculation that it inhibits sprout growth by prolonging the dormant state. To address this issue, the effects of CIPC and DMN on abscisic acid (ABA) content and gene expression in potato tuber meristems were determined and compared to those found in dormant and non-dormant meristems. Dormancy progression was accompanied by a dramatic decline in ABA content and the ABA levels in meristems isolated from CIPC- and DMN- treated tubers were identical to the levels found in nondormant meristems demonstrating that sprout repression is not a function of elevated ABA. Evaluation of transcriptional profiles using cDNA microarrays demonstrated that there were similarities between CIPC- and DMN- treated tuber tissues particularly in transcripts that encode phosphatases and proteins associated with oxygen-related metabolism. Despite these similarities, there were significant differences in transcript profiles derived from treatment with either CIPC or DMN and the dormant state. These results suggested the mechanisms-of -action of DMN and CIPC are distinct and not due to a prolongation of the normal dormant condition.
The effect of hot water treatment on inhibition of sprouting and spoilage of cured sweet potatoes was investigated. The surface plot showed that as processing temperature and time of hot water treatment increased, spoilage increased until treated sweet potatoes showed 100% spoilage. The contour plot indicated that regardless of processing times (6–34 min), minimal sprouting (20%) was observed between 55 and 62C. Hot water treatment below 50C increased sprouting up to 100%. The overlapped contour plot indicated that hot water treatment at 53–56C for less than 10 min minimized spoilage (0–20%) and sprouting (30–50%) of cured sweet potatoes. Untreated sweet potatoes (control) showed 20% and 60% on spoilage and sprouting, respectively. High-temperature treatment (70 and 74C) resulted in maltose formation in cured sweet potato. This study showed that simple hot water treatment proved successful in arriving at optima to reduce spoilage and sprouting.
As nonchemical methods, simple hot water treatment on cured sweet potato could minimize sprouting and spoilage with acceptable quality during storage.
Starch was separated from tubers of four potato (Solanum tuberosum L.) cultivars, viz. 'Kufri Jyoti', 'Kufri Sindhuri', 'Kufri Chipsona-1' and 'Kufri Chipsona-2' before and after 90 days of storage at 4, 8, 12 and 16°C and, morphological, physico-chemical and pasting properties were studied. Scanning electron microscopy showed oval and irregular shaped starch granules with average diameter of 15 μm, and the granule diameter increased after storage. Peak viscosity was lower after storage at 8°C and higher at 16°C. Hot paste viscosity decreased while breakdown viscosity and set back viscosity increased after storage, and there was no significant change in cold paste viscosity. A significant decrease in pasting time and increase in pasting temperature was observed after storage. Phosphorus content showed significant positive correlation with peak viscosity (r = 0.452, p <0.05) and breakdown viscosity (r = 0.685, p <0.01), and a negative correlation with amylose content (r = -0.674, p <0.01). 'Kufri Sindhuri' starch showed significantly (p <0.05) higher peak, hot paste, breakdown and cold paste viscosity. The X-ray diffraction pattern of starch showed a distinctive maximum peak at around 17°, 2 ϑ and it was not affected by the cultivar or storage temperature.
In vitro starch digestibility a b s t r a c t In the present study, three potato varieties were treated with chlorpropham (CIPC, 35 ppm), c-irradiated (0.1 kGy) and stored for up to 5 months at 8 °C, and the physicochemical properties and in vitro starch digestibility of native and cooked starches were investigated. Sprouting was found to be satisfactorily suppressed by c-irradiation and CIPC treatment. However, irradiation increased total free glucose content in two potato varieties, and decreased the thermal transition and pasting temperature of starch. The crys-tallinity of starch in irradiated potatoes decreased significantly (p 6 0.05) which may explain its decreased resistant starch content. Sprout inhibiting treatments and storage had no effect on in vitro starch digestibility in cooked starches, but cooling cooked starch significantly (p 6 0.05) increased its resistant starch content.
Two chipping cultivars, Snowden and Monona, with or without Chlorpropham (CIPC) application, were stored in darkness at 10–12 °C and approximately 95% humidity, following the 1997 growing season. Chip color, dry matter, and protein contents were monitored over 30 weeks of storage. Tuber concentrations of sucrose, reducing sugars, and major metabolites, as well as enzymes involved in glycolysis, oxidative pentose phosphate pathway, anaerobic and oxidative respiration were monitored during storage. Respiration, as measured by CO2 production, was significantly (P⩽0.05) suppressed in CIPC-treated tubers. CIPC treatment had no significant (P>0.05) effect on chip color quality or tuber concentrations of protein, dry matter, sucrose, reducing sugars, or the assayed enzymes and metabolites of glycolysis (phosphofructokinases, NADH, ATP). The metabolite NADPH was higher in untreated tubers, consistent with its role in anabolic biosynthetic pathways involved in sprout production. Concentrations of ethanol and lactate, products of anaerobic respiration, were significantly (P⩽0.05) higher in the CIPC-treated Snowden tubers, relative to the untreated tubers.
The goals of postharvest research and extension are to maintain quality and safety and minimize losses of horticultural crops and their products between production and consumption. Reduction of postharvest losses increases food availability to the growing human population, decreases the area needed for production, and conserves natural resources. Strategies for loss prevention include use of genotypes that have longer postharvest life, use of an integrated crop management system that results in good keeping quality, and use of proper postharvest handling systems that maintain quality and safety of the products. Thus, most horticulturists are involved to some extent in some aspects of postharvest horticulture, at least as consumers desiring fruit and vegetables with good flavor and nutritional quality and ornamentals with attractive appearance and long postproduction life. Most accomplishments of postharvest horticulture have resulted from interdisciplinary, collaborative efforts among horticulturists and other plant biologists working with food scientists and engineers, marketing economists, consumer scientists, and other researchers and extensionists. Interactions among postharvest horticulturists and their colleagues from other disciplines are facilitated through the American Society for Horticul-tural Science (ASHS) Postharvest Working Group and the International Society for Horticultural Science (ISHS) Commission on Quality and Postharvest Horticulture. Also, many postharvest horticulturists participate regularly in ISHS International Postharvest Conferences, the Gordon Research Conferences on Postharvest Physiology, and the International Controlled Atmosphere Research Conferences, which have been held every 4 years since 1969. The Australasian Postharvest Conferences are held every 2 years in Australia or New Zealand. Results of postharvest research have been published in ASHS journals beginning with volume 9 of the Proceedings of the American Society for Horticultural Science published in 1913, as well as in a wide range of plant science, food science and technology, agricultural engineering, and other journals. A specialized abstracting journal titled Postharvest News and Information was initi-ated in 1990 and has been published bimonthly by CAB International. In 1991, Elsveir Science Ltd. initiated the journal Postharvest Biology and Technology, which has grown steadily (under the leadership of G.E. Hobson, R.P. Cavalieri, and I.B. Ferguson) in its ranking among journals and in frequency of publication to a monthly schedule in 2003. Published information covers the continuum from postharvest biology to technology of a broad range of horticultural crops and their products. When ASHS celebrated its 75th anniversary in 1978, Professor Don Dewey, Michigan State University, reviewed the accomplishments of postharvest horticulture since 1903 under the title "Three Remarkable Generations of Postharvest Horticulture" (Dewey, 1979). Interest in post-harvest horticulture within ASHS began early and expanded quickly as evidenced by the number of papers focused on postharvest physiology and quality that were published in the ASHS Proceedings. He reviewed the history of identifying ethylene as a gas that influences plant growth and development, fruit ripening, and senescence of harvested plant organs. He predicted correctly that "there seems little doubt but that ethylene will play a major role in our future work and publications." He also identified postharvest disorders (physiological and pathological) as an important research area that received much attention from postharvest horticul-turists between 1903 and 1978. Identifying preharvest and postharvest factors that influence incidence and severity of physiological disorders remained an active research area during the past 25 years (Ferguson et al., 1999; Hodges, 2003). Important discoveries have concerned the nature of chilling injury (Saltveit, 2000; Wang, 1990), the control of storage scald on apple, the cause of bent-neck in cut roses, and the role of calcium (Bangerth, 1979) or other elements in tomato blossom-end rot, tipburn in lettuce, and flesh breakdown in apple. However, in most cases the underlying molecular and physiological causes are yet to be discovered. Dewey (1979) concluded his presentation by challenging horticulturists to make postharvest research a more sophisticated and far reaching science than it was in 1978. In this presentation I will pro-vide a brief review of developments in postharvest horticulture during the past 25 years which represent the fourth remarkable generation of postharvest horticulture. POSTHARVEST BIOLOGY Together, Kidd and Westʼs discovery of the climacteric and Blackmanʼs monumental studies of respiration in apples established the basis of mod-ern postharvest physiology (Laties, 1995). Professor Jacob Biale and his students contributed greatly to the development of postharvest physiology research during the 1950s, 1960s, and beyond. Romani (1991), in an ex-cellent feature article published in HortScience, provided his perspective on postharvest physiology and biochemistry during 4 decades (1950 to 1989) and future outlook for the 1990s. He concluded that "whatever its future directions, research in postharvest physiology and biochemistry promises to be an increasingly well-delineated field of scientific inquiry." Sharples (1990), King and OʼDonoghue (1995), and Mattoo and Handa (2001) presented their perspectives of postharvest biology research. Saltveit et al. (1998) reviewed the history of the discovery of ethylene as a plant growth substance, the identification of 1-aminocyclopropane-1-carboxylic acid (ACC) as the precursor of ethylene by Adams and Yang (1979) and Lürssen et al. (1979), and the recognition of ACC synthase and ACC oxidase as key enzymes of ethylene biosynthesis. They con-cluded that "while great advances had been made with the traditional techniques of physiology and biochemistry, further elucidation of ethylene biosynthesis and action hinged on using the modern techniques of mo-lecular biology and genetic engineering." Breakthroughs in understanding ethylene signal transduction came from pursuing a genetic approach in Arabidopsis thaliana (Bleeker, 1999). A family of ETR1-like receptors interact with CTR1 to express ethylene response pathways while ethylene binding inhibits this activity. A summary of factors that influence ethylene biosynthesis and action is presented in Fig. 1. Molecular and genetic analysis of fruit development, and especially ripening of fleshy fruit, has resulted in significant gains in knowledge over recent years about ethylene biosynthesis and response, cell wall metabolism, and environmental factors that impact ripening (Grierson, 1987; Seymour et al., 1993; Giovannoni, 2001). The isolation of fruit ripening-related genes has resulted not only in tools for studying the direct effects of specific gene products on ripening but also in opportunities to isolate and study gene regulatory elements that may illuminate regulatory mechanisms (Giovannoni, 2001). Biotechnology is a tool that can be used, in an interdisciplinary ap-proach, to address some of the concerns about quality attributes and Fig. 1. A summary of factors that influence ethylene biosynthesis and action (courtesy of Bruno Defilippi).
Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20 °C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperatures. The proportion of small size granules was higher in starches from potatoes stored at 4 °C. The starch granules of stored potatoes were slightly rough-surfaced and pitted; the effect was pronounced in those stored at 4 °C. Starches from potatoes stored at 4 °C showed lower onset gelatinization temperature and conclusion temperature than did starches from potatoes stored between 8 and 20 °C. Starches from potatoes stored at higher temperature (20 °C) showed higher peak viscosity, set back, as well as gel hardness, chewiness and gumminess than did starches from those stored between 4 and 16 °C. Amylose content showed significant positive correlation with gumminess and setback while swelling power showed significant positive correlation with peak viscosity and hot-paste viscosity.
Sprouting of tubers and spoilage due to invasion by bacterial and fungal pathogens are problems of potato storage that are usually dealt with by specialized chemicals. This study was aimed at determining whether both problems could rather be solved by a single thermal treatment without affecting the quality. The applicability to short-term storage conditions in cool climates and tropical climates was investigated. This study demonstrates that potato tubers can be safely stored for 12 weeks at either 8 or 18°C without sprouting, if dipped in a 57.5°C hot water bath for 20–30 min. Neither electron microscopy of starch granules, puncture tests nor chromacity analysis provided evidence of damage due to the thermal treatment.
Proper postharvest handling and storage of sweet potato is an important link in the chain from producer to consumer or manufacturing industry. Heat treatments have been used as a non-chemical means to modify the postharvest quality and reduce pathogen levels and disease development of a wide variety of horticultural products. The objective of this study was to investigate the effects of hot water treatment (HWT) on the quality, gelatinisation enthalpy and pasting properties of sweet potato starch during long-term storage. The weight loss, sprouting, spoilage and sugar content of sweet potato were also determined.
HWT significantly inhibited the sprouting and decay of sweet potato during the storage period. There were no significant differences (P < 0.05) in the pasting properties and onset (T(O)), peak (T(P)) and endset (T(E)) temperatures of gelatinisation of sweet potato starch among all treatments, especially between heat-treated and non-heat-treated samples. HWT also had no significant impact on the quality of the internal components of the roots. Less than 4% of the yearlong-stored roots were discarded owing to spoilage. HWT supplied a lethal dose of heat to surface pathogens and black spot without damaging the nutritional and processing qualities of sweet potato.
HWT was an effective method to reduce root sprouting and deterioration without significant impact on the quality of the internal components of sweet potato. This novel technique will open a new avenue to extend the storage life of sweet potato with good quality and minimal waste.
Potatoes can be used in many different ways, but most involve the use of fresh tubers. Because producing fresh potatoes throughout the year is unfeasible, long-time storage is essential. Unlike cereal seeds, tubers are not dehydrated and active metabolism occurs. Consequently, sprout growth is initiated following a period of endodormancy. Therefore, controlling the length of the dormancy period is of considerable economic importance. New strategies are needed because current cold storage techniques or treatment with sprout inhibitors are often problematic. Recently, an interesting alternative approach has been developed involving the production of genetically engineered potatoes with altered metabolic pathways to prolong the dormancy period of the harvested tuber.
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Effect of Different Packaging Methods on Shelf Life of Potato Stored at Room Temperature
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doi: https://doi.org/10.20546/ijcmas.2019.809.xx
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