Ethanol fumigation combined with and without nitrogen gas delays potato greening and inhibits glycoalkaloids generation under light

Postharvest potato greening under light accompanied by the generation of toxic glycoalkaloids results in a potential serious health risk and great postharvest losses. This study examined the inhibiting effects of ethanol fumigation and ethanol fumigation combined with N2 treatment on potato greening and glycoalkaloids generation in potato peel and flesh under light. The results showed that ethanol fumigation with concentrations of 400, 600, and 1000 μL L−1 inhibited potato greening but caused decay when the concentration exceeded 600 μL L−1. Ethanol fumigation with 600 μL L−1 combined with nitrogen gas (N2) treatment (600 ET + N2) enhanced the effect of inhibiting greening and delayed potato greening for 6 ∼ 7 d compared with the control. The treatment of 600 ET + N2 significantly inhibited glycoalkaloids generation in potato peel and flesh and effectively improved the overall visual quality and flavor of potatoes during storage under light. Our results suggested that the ethanol fumigation could provide a useful way to delay potato greening and to prevent glycoalkaloids accumulation for prolonging the shelf-life of potatoes.