Chlorpropham Affects Processing Quality of Potato During Storage

Abstract

Undesirable storage conditions lead to physical and chemical quality loss in stored potatoes (Solanum tuberosum L.), which affects consumer acceptability. This study evaluated the effects of temperature on storage stability and processing quality of chlorpropham-treated potato cvs. Kufri Chipsona-1 and Kufri Pukhraj stored at 2 or 11°C and approximately 90% relative humidity (RH). Postharvest application of chlorpropham (40 mL·Mt−1 twice) was effective in checking sprouting and maintaining low reducing sugar levels in ‘Kufri Chipsona-1’ tubers stored at 11°C, approximately 90% RH up to 6 months. French fries and chips prepared from ‘Kufri Chipsona-1’ had lower moisture content, oil uptake, and higher yield than from ‘Kufri Pukhraj’. French fries and chips prepared from potatoes stored at 2°C had higher moisture content and oil uptake; those from potatoes stored at 11°C had lower values. There was a negative relationship between tuber dry matter and oil uptake during storage at 11°C. ‘Kufri Chipsona-1’ was best for processing into french fries and chips and potato products were found to be highly acceptable for up to 6 months of storage.