Quality of potato tubers according to the storage time
Helis Marina Salomão1, Adriano Suchoronczek2, Sidnei Osmar Jadoski3, Andréia Suchoronczek4, Katia Cristina Dalpiva Hartmann1 and Janaina Cosmedamiana Metinoski Bueno2
1Federal University of Technology, Pato Branco, PR, Brazil.
2Faculdade Mater Dei, Pato Branco, PR, Brasil.
3UNICENTRO, Cedeteg, PR, Brasil.
4Biologist, Master’s in Biology.
The storage of potato tubers, even for short periods, is essential to stabilize the supply of the product on the market. However, it can affect several physicochemical and biochemical properties of the product, negatively impacting its quality. This study aimed to evaluate the effect of storage time on the physical and biochemical properties of two potato cultivars. Potato tubers of Ágata and Atlantic cultivars were stored at room temperature for 35 days. At 0, 7, 21, and 35 days of storage, analyses of pulp firmness, total soluble sugar contente (ºBrix), dry mass contente (MS), and tuber mass loss were performed. Also, the activity of the enzymes, superoxide dismutase (SOD), catalase (CAT), peroxidase (POX), the hydrogen peroxide contente (H2O2), total soluble sugars (AT), and reducing sugars (AR) was monitored. The reduction in pulp firmness was linear for both cultivars and is related to the loss of tuber mass. The observed decrease in enzymatic activity is a negative factor as it reduces the ability to defend against oxidative stress. The reduction in the sugar content is interesting, as it maintains the quality of the tubers, especially for industrial processing.
1. Potato tubers of cultivars Ágata and Atlantic stored under ambient conditions showed loss of fresh mass, reduced firmness, and increased soluble sugar content.
2. The cultivars Ágata and Atlantic can be stored for up to 35 days under ambient conditions without damaging their physicochemical quality significantly.