FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 275-281.doi: 10.7506/spkx1002-6630-20190625-307

• Packaging & Storage • Previous Articles     Next Articles

Effects of Low Oxygen and High Carbon Dioxide Storage Environment on Potato Quality

TIAN Jiachun, TIAN Shilong, LI Shouqiang, GE Xia, LI Mei, CHENG Jianxin, ZHANG Huiyuan   

  1. (Agricultural Products Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
  • Online:2020-08-15 Published:2020-08-19

Abstract: In order to explore the effects of low oxygen and high carbon dioxide storage environment on potato quality, potatoes were stored in controlled atmospheres of 5% O2 + 2% CO2 (CA1), 5% O2 + 4% CO2 (CA2), 5% O2 + 6% CO2 (CA3), 5% O2 + 8% CO2 (CA4) and 5% O2 + 10% CO2 (CA5) at 4 or 10 ℃ for 120 days and changes in the nutritional quality, appearance and physiological quality were determined during the storage period. The results showed that CA1 could delay the increase of reducing sugar content during storage, maintain the original color of potato skins, inhibit the peroxidation of membrane lipids, preserve the relative integrity of the membrane system, and retard the increase of polyphenol oxidase (PPO) activity, thus delaying the aging of potato tubers. On the other hand, CA5 could cause the accumulation a large amount of reducing sugar, and significantly inhibit the germination of potato tubers. This study can provide a theoretical basis for the storage of processed potatoes.

Key words: potato, low oxygen and high carbon dioxide, storage, quality

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