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pp.66-72
Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber’s physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature (23±2°C) under cool-white fluorescent light after storage for 1 month at different temperatures (4°C, 20°C). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at 4°C while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ΔE values of washed potatoes previously stored at 4°C for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ΔE value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ΔE value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.
