Effects of pre-storage calcium applications on physical and chemical attributes of potato

Year 2019, Volume: 8 Issue: 2, 313 - 318, 20.12.2019

Ayşegül Kırlı Kürşat Korkmaz , Şevket Metin Kara , Özbay Dede , Mehmet Akgün

https://doi.org/10.29278/azd.628973

Cited By: 2

Abstract

Pre-storage applications are of considerable
importance in reducing chemical and physiological changes occurring in potato
tubers during prolonged storage. The objective of this study is to determine
the effect of increasing doses of pre-storage applied calcium on physical and
chemical properties of potato tubers. The experiment was carried out in a
completely randomized design with three replications at cold storage with +4 °C temperature
and 85-90% moisture. The potato tubers were soaked in three calcium solutions
(5%, 10% and 15%) for one hour, along with the control (pure water). The
calcium pretreatments showed significant ameliorative effects on all physical
and chemical attributes of four months stored potato tubers. With calcium
application, sprouting tuber rate and shooting length decreased by 15% and 42%
as compared to the control, respectively. The pre-storage applications of
calcium significantly reduced the losses occurring in total phenolic content
and antioxidant activity during storage. In conclusion, the present study
suggested that pre-storage calcium applications could reduce storage losses
occurring in potato tubers.

Keywords

Antioksidan aktivite, Solanum tuberosum, sürgün veren yumru oranı, toplam fenolik madde miktarı

Supporting Institution

ORDU ÜNİVERSİTESİ BİLİMSEL ARAŞTIRMA PROJELER KOORDİNASYON BİRİMİ

Project Number

HD-1619

Effects of Pre-Storage Calcium Applications on Physical and Chemical Attributes of Potato

Abstract

Pre-storage
applications are of considerable importance in reducing chemical and
physiological changes occurring in potato tubers during prolonged storage. The
objective of this study is to determine the effect of increasing doses of
pre-storage applied calcium on physical and chemical properties of potato
tubers. The experiment was carried out in a completely randomized design with
three replications at cold storage with +4 °C temperature and 85-90% moisture. The
potato tubers were soaked in three calcium solutions (5%, 10% and 15%) for one
hour, along with the control of pure water. The calcium pretreatments showed
significant ameliorative effects on all physical and chemical attributes of
four months stored potato tubers. With calcium application, sprouting tuber
rate and shooting length decreased by 15% and 42% as compared to the control,
respectively. The pre-storage applications of calcium significantly reduced the
losses occurring in total phenolic content and antioxidant activity during
storage. In conclusion, the present study suggested that pre-storage calcium
applications could reduce storage losses occurring in potato tubers.  

Keywords

Antioxidant activity, Solanum tuberosum, Shooting tuber, Total phenolic content

Project Number

HD-1619

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