Abstract:

Changes in greening and steriodal glycoalkaloids content of potatoes packaged with different color polyethylene (PE) food packaging bags were investigated during storage under the conditions of 18－22 ℃, 40%－60% relative humidity, and even and gentle natural light illumination. Potatoes directly exposed to air were served as control group. Results showed that under natural light condition, the greening speed and steriodal glycoaloid content of control potatoes increased rapidly with prolonged storage time. Different color PE bags could effectively inhibit the greening speed and the increase in steriodal glycoaloid content of potatoes, among which, black and green bags provided the best inhibitory effect and resulted in decreases of chlorophyll content by 53.97% and 65.89% and decreases of steriodal glycoalkaloids content in potatoes stored for 45 d by 80.71% and 75.89%, respectively, when compared to direct exposure to air.

Key words: potato, greening, steriodal glycoalkaloids, packaging material