The effect of controlled atmosphere storage at 4°C on crisp colour and on sprout growth, rotting and weight loss of potato tubers

Abstract

After three weeks curing at 10°C, potato tubers cv. Record were stored at 4°C under different controlled atmospheres (CA) for six months to study the effect on crisp fry colour, sprout growth and rotting. Combinations of low levels of CO2 (0.7–1.8%) and low levels of O2 (2.1–3.9%) gave a significantly lighter crisp colour, low sprout growth and fewer rotted tubers compared with 0.9% CO2 and 21.0% O2. Tubers stored in these conditions. showed a significantly higher weight loss and shrinkage after reconditioning. High CO2: low O2 combinations during storage completely inhibited sprout growth and caused the darkest crisp colour, but after reconditioning tubers gave the same level of sprouting and crisps as light as the other CA combinations. Furthermore these combinations, especially CO2 at 10 or 15%, increased the onset of rotting. Also our results showed that at low concentrations of CO2 (0.7–1.6%), and low O2 (2–2.4%) there was an increase in tuber rotting.