Heat treatments for control of sprouting of potatoes during storage.

Rama, M. V. and Narasimham, P. (1986) Heat treatments for control of sprouting of potatoes during storage. Annals of Applied Biology, 108 (3). 597-603, 19 ref..

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Abstract

Potatoes were given hot water dip and vapour heat treatments at temp. ranging from 50 to 80 degree C and 60 to 70 degree C resp., for various durations, to control sprouting. Hot water treatment at its effective temp. and duration resulted in undesirable physical damage to tubers. On the other hand, vapour heat treatment at 60 degree C with 95 plus/minus 5% RH for 60 min suppressed sprouting, when given to tubers at the sprout emergence stage, without causing any deleterious side effects. The treatment, when repeated after 3 wk further reduced sprout yield during storage at ambient conditions (22-35 degree C, 50-80% RH). Comparative studies on the efficacy of vapour heat treatment and manual desprouting showed that vapour heat was superior to manual de-sprouting.

Item Type:	Article
Uncontrolled Keywords:	STORAGE-VEGETABLES; potatoes, heat treatments & sprouting control in stored; GERMINATION-; HEATING-; POTATOES-; heat treatments & sprouting control in stored potatoes
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 08:28
Last Modified:	02 Mar 2018 08:28
URI:	http://ir.cftri.res.in/id/eprint/6432

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