Ayşegül KIRLI, Kürşat KORKMAZ, Şevket Metin KARA, Özbay DEDE, Mehmet AKGÜN

Effects of pre-storage calcium applications on physical and chemical attributes of potato

Pre-storage applications are of considerable importance in reducing chemical and physiological changes occurring in potato tubers during prolonged storage. The objective of this study is to determine the effect of increasing doses of pre-storage applied calcium on physical and chemical properties of potato tubers. The experiment was carried out in a completely randomized design with three replications at cold storage with +4 °C temperature and 85-90% moisture. The potato tubers were soaked in three calcium solutions (5%, 10% and 15%) for one hour, along with the control (pure water). The calcium pretreatments showed significant ameliorative effects on all physical and chemical attributes of four months stored potato tubers. With calcium application, sprouting tuber rate and shooting length decreased by 15% and 42% as compared to the control, respectively. The pre-storage applications of calcium significantly reduced the losses occurring in total phenolic content and antioxidant activity during storage. In conclusion, the present study suggested that pre-storage calcium applications could reduce storage losses occurring in potato tubers.

Effects of Pre-Storage Calcium Applications on Physical and Chemical Attributes of Potato

Pre-storage applications are of considerable importance in reducing chemical and physiological changes occurring in potato tubers during prolonged storage. The objective of this study is to determine the effect of increasing doses of pre-storage applied calcium on physical and chemical properties of potato tubers. The experiment was carried out in a completely randomized design with three replications at cold storage with +4 °C temperature and 85-90% moisture. The potato tubers were soaked in three calcium solutions (5%, 10% and 15%) for one hour, along with the control of pure water. The calcium pretreatments showed significant ameliorative effects on all physical and chemical attributes of four months stored potato tubers. With calcium application, sprouting tuber rate and shooting length decreased by 15% and 42% as compared to the control, respectively. The pre-storage applications of calcium significantly reduced the losses occurring in total phenolic content and antioxidant activity during storage. In conclusion, the present study suggested that pre-storage calcium applications could reduce storage losses occurring in potato tubers.

Keywords:

Antioxidant activity, Solanum tuberosum, Shooting tuber, Total phenolic content,

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