Abstract
Abstract Freshly harvested ‘Russet Burbank’ potatoes (Solanum tuberosum L.) were individually wrapped in heat-shrinkable polymer film and stored for 12 weeks at 8C, 24C, and room temperature (RT), which ranged from 22 to 25C. Film-wrapped potatoes in Cryovac D 950, Cryovac D 955, and Dupont EHC 75 stored at 24C or RT lost less fresh weight than the nonwrapped controls. Wrapped potatoes lost 5% to 7% of their initial fresh weight when stored at RT for 12 weeks, compared to 26% for nonwrapped potatoes. Potatoes wrapped in Cryovac D 955 and stored at RT lost less ascorbic acid and starch and accumulated smaller amounts of total sugars. Lack of major change in the physical, chemical, or physiological characteristics of individually shrink-wrapped potatoes stored at warm temperatures, especially when compared to the nonwrapped controls, suggests that this is a suitable packaging technique for maintaining potato quality.
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