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Heat treatments for control of sprouting of potatoes during storage.

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Relation http://ir.cftri.com/6432/
 
Title Heat treatments for control of sprouting of potatoes during storage.
 
Creator Rama, M. V.
Narasimham, P.
 
Subject 02 Potato
04 Irradiation
 
Description 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.
 
Date 1986
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6432/1/Ann.%20appl.%20Biol.%20%28%20I%20986%29%2C%20108%2C%20597-603.pdf
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..