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Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products

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Title Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products
 
Creator Sukhpreet Kaur
 
Contributor Sandhu, K.S.
 
Subject potatoes
storage,
 
Description The investigation entitled “Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC)
treatment on potato and its products” was undertaken with the objectives to study the
physico‐chemical changes occurring during storage and to study processing quality of the
stored potatoes. Two cultivars viz. Kufri Chipsona‐1 and Kufri Pukhraj were packed in net
bags and stored at 11oC (with and without CIPC), RH 90‐95% and 2oC (without CIPC), RH 85‐
90%. The treated and untreated potatoes were analyzed at 30 days interval for various
physico‐chemical parameters. Mean total solids, weight loss and reducing sugars were
found to be higher in untreated tubers than in treated ones after 1 month of storage at
11oC. CIPC treatment was found to be effective against checking sprouting and maintaining
low sugar levels in stored potato tubers. During storage of 6 months, total solids and weight
loss increased significantly at 11 and 2oC. An overall increase in reducing and total sugars
was observed in both the cultivars but the increase was higher in cold stored potatoes. A
fast reduction in starch and protein content was observed at 2oC than at 11oC. A significant
loss of ascorbic acid was observed during storage at 11 and 2oC. CIPC treated Kufri
Chipsona‐1 stored at 11oC was considered best for processing into chips and French fries.
Potato products (Chips and French fries) were prepared from stored potatoes and were
analyzed for physico‐chemical parameters after monthly interval. Significantly lower
retention of moisture and oil was recorded for chips and French fries prepared from treated
Kufri Chipsona‐1 stored at 11oC. Kufri Chipsona‐1 produced chips and French fries of high
yield, having excellent color, flavor and texture quality. The chips and French fries were
found to be highly acceptable up to 6 months of storage whereas Kufri Pukhraj was found
to be unsuitable for processing due to higher moisture and oil uptake and unacceptable
color, flavor and texture quality
 
Date 2016-11-02T11:59:57Z
2016-11-02T11:59:57Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/83307
 
Language en
 
Format application/pdf