Abstract
Long-term storage of tubers in refrigerated and non-refrigerated storage induces sprouting and other degradative quality changes, thus making them unacceptable for consumption. There are already known effects of packaging materials on storability of fresh produce while optimization of package with respect to temperature for shelf life enhancement of tubers is still needed in the case of deficient storage conditions. Therefore, we investigated the combined effect on post-harvest quality parameters of various packaging materials, viz. polypropylene (PP), perforated polypropylene (PP(P)), low-density polyethylene (LDPE), perforated low-density polyethylene (LDPE(P)), brown gunny sacks (BS) and white nylon gunny sacks (WS), in refrigerated storage temperature of 8 °C and non-refrigerated storage temperature of 25 °C. Sprout and spoilage appearance, weight loss, firmness, colour difference, sucrose, reducing sugars, vitamin C, total phenolic content and DPPH-antioxidant activity and overall quality index were evaluated in stored potato tubers. Lower weight loss in LDPE and PP bags was observed along with the higher retention of total phenolics and antioxidant activity of tubers. The presence of perforations resulted in higher firmness of potatoes at both the temperatures. Colour changes were determined by the temperature effects rather than packaging. The study also established some physicochemical quality indicators based on the cut-off points produced from overall quality index evaluated using the sensory attributes of stored potatoes. Overall, PP(P), LDPE(P), BS and WS can be recommended for long-term storage, while PP and LDPE can be used as an option for short-term storage.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abbasi KS, Masud T, Qayyum A, Khan SU, Abbas S, Jenks MA (2016) Storage stability of potato variety Lady Rosetta under comparative temperature regimes. Sains Malaysiana 45(5):677–688 http://www.ukm.my/jsm/pdf_files/SM-PDF-45-5-2016/03 Kashif.pdf
Abbasi KS, Masud T, Qayyum A, Khan SU, Ahmad A, Mehmood A, Farid A, Jenks MA (2015) Transition in quality attributes of potato under different packaging systems during storage. J Appl Bot Food Qual 89. https://doi.org/10.5073/JABFQ.2016.089.017
Alamar MC, Tosetti R, Landahl S, Bermejo A, Terry LA (2017) Assuring potato tuber quality during storage: a future perspective. Front Plant Sci 8:2034. https://doi.org/10.3389/fpls.2017.02034
Amodio ML, Derossi A, Mastrandrea L, Colelli G (2015) A study of the estimated shelf life of fresh rocket using a non-linear model. J Food Eng 150:19–28. https://doi.org/10.1016/j.jfoodeng.2014.10.030
Avalos-Llano KR, Martín-Belloso O, Soliva-Fortuny R (2018) Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chem 264:393–400. https://doi.org/10.1016/j.foodchem.2018.05.028
Burton WG, Van Es A, Hartmans KJ (1992) The physics and physiology of storage. In: The potato crop. Springer, Dordrecht, pp 608–727
Casañas RR, Rodrîguez RE, Dîaz RC (2003) Effects of current storage conditions on nutrient retention in several varieties of potatoes from Tenerife. J Food Chem 80:445–450. https://doi.org/10.1016/S0308-8146(02)00281-9
Cho K-S, Hee-Jin J, Ji-Hong C, Young-Eun P, Su-Young H, Hong-Sik W, Hyun-Jun K (2013) Vitamin C content of potato clones from Korean breeding lines and compositional changes during growth and after storage. Hortic Environ Biote 54(1):70–75. https://doi.org/10.1007/s13580-013-0089-8
Choi SH, Kozukue N, Kim HJ, Friedman M (2016) Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J Food Comp Anal 50: 77–87. https://doi.org/10.1016/j.jfca.2016.05.011
Dabade DS, den Besten HM, Azokpota P, Nout MR, Hounhouigan DJ, Zwietering MH (2015) Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 48:8–16. https://doi.org/10.1016/j.fm.2014.11.005
Galani JHY, Mankad PM, Shah AK, Patel NJ, Acharya RR, Talati JG (2017) Effect of storage temperature on vitamin C, total phenolics, UPLC phenolic acid profile and antioxidant capacity of eleven potato (Solanum tuberosum) varieties. Hortic Plant J 3(2):73–89. https://doi.org/10.1016/j.hpj.2017.07.004
Heltoft P, Wold AB, Molteberg EL (2017) Maturity indicators for prediction of potato (Solanum tuberosum L.) quality during storage. Postharvest Biol Technol 129:97–106. https://doi.org/10.1016/j.postharvbio.2017.03.011
Hertog MLATM, Tijskens LMM, Hak PS (1997) The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: a mathematical model. Postharvest Biol Technol 10(1):67–79. https://doi.org/10.1016/S0925-5214(97)87276-6
Knowles NR, Plissey ES (2008) Maintaining tuber health during harvest, storage, and post-storage handling. In: Johnson DA (ed) Potato Health Management. The American Phytopathological Society, St. Paul, pp 79–99
Külen O, Stushnoff C, Holm DG (2013) Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones. J Sci Food Agric 93:2437–2444. https://doi.org/10.1002/jsfa.6053
Malone JG, Mittova V, Ratcliffe RG, Kruger NJ (2006) The response of carbohydrate metabolism in potato tubers to low temperature. Plant Cell Physiol 47(9):1309–1322
Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M (2006) Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci Biotechnol Biochem 70(5):1173–1180. https://doi.org/10.1271/bbb.70.1173
Mehta A, Eezekiel R (2010) Non-refrigerated storage of potatoes. Potato J 37(3):87–99
Nourian F, Ramaswamy HS, Kushalappa AC (2003) Kinetics of quality change associated with potatoes stored at different temperatures. LWT 36(1):49-65. https://doi.org/10.1016/S0023-6438(02)00174-3. f
Nyankanga RO, Murigi WW, Shibairo SI (2018) Effect of packaging material on shelf life and quality of ware potato tubers stored at ambient tropical temperatures. Potato Res:1–14. https://doi.org/10.1007/s11540-018-9377-0
Salinas-Hernández RM, González-Aguilara GA, Tiznado-Hernández ME (2015) Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit. J Food Sci Technol 52(1):63–77. https://doi.org/10.1007/s13197-013-0992-0
Van den Ende W, Valluru R (2009) Sucrose, sucrosyl oligosaccharides, and oxidative stress: scavenging and salvaging? J Exp Bot 60: 9–18. https://doi.org/10.1093/jxb/ern297
Wheeler GL, Jones MA, Smirnoff N (1998) The biosynthetic pathway of vitamin C in higher plants. Nature 393:365-369. https://doi.org/10.1038/30728
Wustman R, Struik PC (2007) The canon of potato science: 35. Seed and ware potato storage. Potato Res 50(3-4):351–355
Acknowledgment
The authors are thankful to CEO, CIAB for his continuous support and motivation.
Funding
The study was financially supported by Newton Bhabha Fund and Department of Biotechnology (DBT), GoI.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Sharma, N., Sucheta, Dangi, S. et al. Long-term storability of potato tubers in aspect of biochemical changes and overall quality index affected by different packaging materials in refrigerated and non-refrigerated storage. Potato Res. 63, 303–321 (2020). https://doi.org/10.1007/s11540-019-09441-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11540-019-09441-0