Abstract
A comprehensive study was planned to identify best packaging material for the variety “Lady Rosetta” which has a higher market demand. Three different packaging materials (i.e. jute, polypropylene and cotton bags) shown as T1 (control), T2 (Jute packaging), T3 (Polypropylene net bags) and T4 (Cotton packaging) were used. Physico-chemical (weight loss, total soluble solids, pH, starch and sugars) and functional attributes (ascorbic acids and total phenolic contents) were investigated at 15 days interval during storage (25±2oC). The processing performance of stored potato was also assessed in terms of chip crispiness, flavor and color. The physico-chemical parameters investigated revealed an increased weight loss during storage in all samples, however, lower weight loss in polypropylene net bags with a significant difference at P ≤ 0.05. Similarly, total soluble solids increased throughout storage in with a minimum mean value in T3, however a decline observed in pH values with significant difference (P ≤ 0.05). Starch content reduced in the stored samples, while glucose content and total sugars increased significantly (P ≤ 0.05) in all samples. Maximum increase was observed in T1 and minimum in T3. Total phenolic contents showed a slight increase, while ascorbic acid reduced during 105 days storage in all samples. Superior processing results were obtained for the polypropylene stored samples followed by jute and cotton bags. The overall results revealed that polypropylene packaging was found best in maintaining tuber quality attributes up to 105 days during ambient storage. Thus, it is suggested that polypropylene net bags may be used for storage of potato as packaging material. Keywords: Potato; Packaging material; Quality attributes; Storage http://dx.doi.org/10.19045/bspab.2017.60045
Highlights
Potato (Solanum tuberosum) is a member of Solanaceae family and is a perennial herbaceous plant
Potato has more than 4000 known varieties [3] few of the most standard varieties found in Pakistan are red peeled (Asterix, Barna, Courage, Desiree, Lady rosetta etc and white peeled (Agria, Desi, Diamont, Hemes and Sante etc) which yields on large scale and use for culinary purpose and in industry for processing [4]
Our results showed that packaged potato retained enhanced pH value than those left as control, presented better storage stability
Summary
Potato (Solanum tuberosum) is a member of Solanaceae family and is a perennial herbaceous plant. In Pakistan potato is commonly cultivated vegetable crop in an area of 184972 hectare with annual production of 3392885 tons [5]. Packaging material used for potatoes is the effective operation which determine its storage quality. Materials and Methods Physico-chemical and processing attributes of a commercial potato variety was chosen for evaluation because of the recent increasing in their production and contribution to the processing industry in Pakistan. This variety was harvested from potato research farm Naltar Gilgit in October 2014 and was immediately transferred to the Food Technology Department, Karakoram International University Gilgit, where the trials were carried out. Weight loss The weight loss (%) in different treatments during storage interval was find out by weighting the samples using digital balance (OHAUS, Model TS4KD Florham Park, NJ, USA)
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