บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Hot water dipping to enhance storability of potatoes

B. Ranganna, G. S. V. Raghavan and A. C. Kushalappa

Postharvest Biology and Technology Vol: 13 Issue: 3 Pages: 215-223

1998

บทคัดย่อ

Hot water dipping to enhance storability of potatoes

Sprouting of tubers and spoilage due to invasion by bacterial and fungal pathogens are problems of potato storage that are usually dealt with by specialized chemicals. This study was aimed at determining whether both problems could rather be solved by a single thermal treatment without affecting the quality. The applicability to short-term storage conditions in cool climates and tropical climates was investigated. This study demonstrates that potato tubers can be safely stored for 12 weeks at either 8 or 18°C without sprouting, if dipped in a 57.5°C hot water bath for 20¯30 min. Neither electron microscopy of starch granules, puncture tests nor chromacity analysis provided evidence of damage due to the thermal treatment.