Abstract
Five potato cultivars of autumn crop, dipped in corn oil, were observed for 90 days at room temperature under natural light. Chlorophyll formation took place in minute quantities in treated tubers of ‘Désirée’ and ‘Prima’, and a little more in ‘Primura’, ‘Montana’ and ‘Multa’, whereas all control tubers became completely green after 90 days. Sugars were significantly lower and starch higher in treated tubers than in controls. No sprout-development was observed in treated tubers of all cultivars, but 50–70% control tubers had sprouted during this period. Peeling-losses were minimum in treated tubers and were 67.5–85.4% in controls. The oil-dipped potato tubers of all cultivars could safely be stored for 60 days without quality deterioration under ordinary conditions of temperature and light.
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