45G-3 |
Changes in potato cv. Alpha quality stored under a CO2-enriched atmosphere at 7oC |
R. M. GALICIA-CABRERA1, C. Saucedo-Veloz2, E. Ponce-Alquicira1, and I. Guerrero-Legarreta. (1) Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Apartado Postal 55-535, Mexico D.F., 09340, Mexico, (2) Colegio de Postgraduados, Montecillo, Texcoco, Estado de Mexico, Mexico Potato cv. Alpha is the main root crop merchandised in Mexico. Inadequate storage conditions can promote several deleterious changes such as sprouting, root development, water loss and soluble reducing sugars increase, altering flavor and texture. In addition, post-harvest mishandling promotes microbial infections. Previous studies by our group demonstrated that CO2-enriched atmospheres reduced polyphenol oxidase activity in potatoes as well as in model systems formulated with potato extracts, decreasing enzymatic browning and phenol production. The objective of this study was to determine the effect of a CO2-enriched modified atmosphere (MA) on soluble reducing sugar concentration, ethanol accumulation, water loss, texture, sprouting and microbial proliferation (Corynebacterium sependonicum) on potatoes cv. Alpha, stored under 30% CO2-enriched atmosphere during 120 hours at 7oC. The control was potatos stored in air. CO2-treatments decreased the concentration of soluble reducing sugars and tissue softening as compared to the control, whereas no significant differences were observed for pH, total titrable acidity, soluble solids, water loss and ethanol accumulation with respect to potatoes stored in air. No spouting throughout the storage time, neither bacterial spoilage by Corynebacterium sependonicum was observed in samples stored under MA. A 30% CO2-enriched MA had a bactericidal effect, in addition to decreasing soluble reducing sugar concentration; it can be applied to potato storage to inhibit enzymatic browning and to preserve potato quality.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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