Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5762607 | Postharvest Biology and Technology | 2017 | 7 Pages |
Abstract
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 Lâ1 inhibited potato greening but caused decay when the concentration exceeded 600 μL Lâ1. Ethanol fumigation with 600 μL Lâ1 combined with nitrogen gas (N2) treatment (600 ET + N2) enhanced the effect of inhibiting greening and delayed potato greening for 6 â¼Â 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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
Tiantian Dong, Weiqin Meng, Jingying Shi, Cai-Zhong Jiang, Qingguo Wang,