Influence of low and elevated temperature on antioxidant enzymes and quality of potato during storage

Abstract

The present study was conducted to evaluate effects of low (4°C) and elevated (12° ± 0.5C (CIPC, Isopropyl-N-(3-chlorophenyl) carbamate)) storage temperatures in four potato cultivars: Kufri Chipsona-1, Kufri Chipsona-3, Kufri Jyoti and Kufri Pukhraj. The potatoes were stored up to 180 days. Samples withdrawn at monthly intervals indicated that ascorbate peroxidase increased from harvest up to 60 days of storage and then decreased. Glutathione (GR) increased initially upon storing tubers at 60 days of storage at both the temperatures and declined gradually to almost initial levels at 120 days. Potatoes at elevated temperature were registered with decreased levels of catalase activity and activity slowly returned to the level that was reported initially. Malondialdehyde content increased at low temperature storage as compared to elevated temperature. Reducing sugars increased at 90 days of storage in all the varieties followed by sudden decrease upon further sampling. Potato stored at low temperature generally had higher reducing sugars concentration compared to storage at elevated temperature. It was concluded that enzymes were more sensitive to low than at elevated temperature and potato varieties responded differently.