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Minimizing the Storage Losses of Potatoes under Different Storage Treatments.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Minimizing the Storage Losses of Potatoes under Different Storage Treatments./
作者:	Emargi, Esam.
面頁冊數:	1 online resource (204 pages)
附註:	Source: Dissertations Abstracts International, Volume: 83-07, Section: B.
Contained By:	Dissertations Abstracts International83-07B.
標題:	Horticulture. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28775680click for full text (PQDT)
ISBN:	9798762180818

Minimizing the Storage Losses of Potatoes under Different Storage Treatments.
Emargi, Esam.

Minimizing the Storage Losses of Potatoes under Different Storage Treatments. - 1 online resource (204 pages)

Source: Dissertations Abstracts International, Volume: 83-07, Section: B.

Thesis (Ph.D.)--Colorado State University, 2021.

Includes bibliographical references

Potato (Solanum tuberosum L.) ranks fourth in the world as an essential food crop thus it's one of the most consumed agricultural products worldwide. Potato is not only an important food source of carbohydrates but also for antioxidant components and ascorbic acid. Most potato production is destined for commercial processing, followed by fresh table consumption and seed stock. The demand for potatoes for fresh markets and processing is year-round. It is critically important to maintain consistently high potato quality throughout the storage and marketing periods to the final consumer. Long-term storage is necessary to ensure year-round supply for the potato fresh market and processing industry. The major reasons for potato postharvest losses are water loss, mechanical damage, physiological damage (including nutrient loss and color loss), insect damage, and disease damage. The potato is a living entity thus natural processes, such as transpiration, respiration, and reproduction, continue even after the potato tubers are harvested. Transpiration and respiration are responsible for physical water loss from tubers and thus weight loss, which is maximum during the first two months of potato storage. Transpiration is responsible for approximately 90% of the total loss. In comparison, the weight loss due to respiration is less than 10% of the total loss. During respiration, the tubers generate heat, which becomes an important consideration for the storage of potatoes, and it is necessary to get rid of it. Hence, it becomes clear the importance of low temperature, high humidity, and ventilation in potato storage to slow down the process of transpiration and respiration and thereby maintain tuber quality. The excessive loss of moisture in the potato causes tubers to shrink and may become unmarketable. Also, sprouting significantly increase water loss in stored potatoes and diminishes the nutritive quality of the potato. Another manifestation of loss in potatoes is the color loss in colored potatoes. Sometimes the consumers may reject the colored potato if it has a faded or uncharacteristic color.The present research project consists of four studies. The aim of the first study was to examine the effect of speed and operation period of ventilation fans on the quality of Rio Grande Russet and power consumption during six months of storage. The second part of the study focused on investigating the effect of methods of reducing the postharvest field heat on the quality of two potato cultivars during storage and French fries made after the reconditioning process. In the third part of the present research, the optimum edible coating formulations for potatoes were studied to extend the shelf life under different storage conditions and to study the effects of edible coatings on sensory, physical, and nutritional properties in three potato cultivars. The fourth study was aimed to determine the effect of different edible coatings on two types of potato red skin cultivars to extend the shelf life and maintain the color and quality of potatoes.In the first study, the effect of speed and duration of ventilation fans on the quality of Rio Grande Russet stored at 5 °C ± 2 and 95 % RH ± 5 in the 2016 and 2017 seasons were investigated. Three fan speeds were used in this study: 52 cubic feet per minute (CFM), 13 CFM, or 0.6 CFM, the three fans' speeds were operated under continuous and intermittent systems in addition to the control (zero ventilation). The tubers were analyzed periodically for weight loss, texture, ethylene production, respiration rate, sprouting incidence, power consumption, and bioactive compound (total phenolics, total flavonoids, reducing sugars, and ascorbic acid) during the storage period. The results of this study (Chapter 3) showed that the weight loss was greater under continuous ventilation compared to intermittent ventilation in both the 2016 and 2017 seasons. Similarly, tuber weight loss increases as the fan CFM increases in continuous and intermittent operation. Intermittent ventilation at 0.6 CFM significantly decreased weight loss compared to the control. There was no significant difference in tuber weight loss between continuous and intermittent ventilation at 52 and 13 CFM. Tubers stored under continuous or intermittent ventilation at 52 CFM underwent significant texture loss compared to the control. The textures of the tubers showed that there was no significant difference between continuous and intermittent ventilation at 0.6 CFM and continuous ventilation at 13 CFM. The intermittent 0.6, 13, and 52 CFM ventilation increased ethylene production significantly over the control after six months of storage. The greatest level of ethylene production was observed in the 0.6 CFM intermittent ventilation treatment. There was a considerable difference in respiration rate detected after six months between intermittent ventilation at 13 and 0.6 CFM fans and continuous ventilation fans at 52 CFM. The result was shown there was a significant difference between continuous and intermittent ventilation on sprouting. In the 2017 season, continuous ventilation at 52 and 13 CFM significantly reduced the sprouting. (Abstract shortened by ProQuest).

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798762180818Subjects--Topical Terms:

555447
Horticulture.
Subjects--Index Terms:

Solanum tuberosumIndex Terms--Genre/Form:

542853
Electronic books.

Minimizing the Storage Losses of Potatoes under Different Storage Treatments.
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The potato is a living entity thus natural processes, such as transpiration, respiration, and reproduction, continue even after the potato tubers are harvested. Transpiration and respiration are responsible for physical water loss from tubers and thus weight loss, which is maximum during the first two months of potato storage. Transpiration is responsible for approximately 90% of the total loss. In comparison, the weight loss due to respiration is less than 10% of the total loss. During respiration, the tubers generate heat, which becomes an important consideration for the storage of potatoes, and it is necessary to get rid of it. Hence, it becomes clear the importance of low temperature, high humidity, and ventilation in potato storage to slow down the process of transpiration and respiration and thereby maintain tuber quality. The excessive loss of moisture in the potato causes tubers to shrink and may become unmarketable. Also, sprouting significantly increase water loss in stored potatoes and diminishes the nutritive quality of the potato. Another manifestation of loss in potatoes is the color loss in colored potatoes. Sometimes the consumers may reject the colored potato if it has a faded or uncharacteristic color.The present research project consists of four studies. The aim of the first study was to examine the effect of speed and operation period of ventilation fans on the quality of Rio Grande Russet and power consumption during six months of storage. The second part of the study focused on investigating the effect of methods of reducing the postharvest field heat on the quality of two potato cultivars during storage and French fries made after the reconditioning process. In the third part of the present research, the optimum edible coating formulations for potatoes were studied to extend the shelf life under different storage conditions and to study the effects of edible coatings on sensory, physical, and nutritional properties in three potato cultivars. The fourth study was aimed to determine the effect of different edible coatings on two types of potato red skin cultivars to extend the shelf life and maintain the color and quality of potatoes.In the first study, the effect of speed and duration of ventilation fans on the quality of Rio Grande Russet stored at 5 °C ± 2 and 95 % RH ± 5 in the 2016 and 2017 seasons were investigated. Three fan speeds were used in this study: 52 cubic feet per minute (CFM), 13 CFM, or 0.6 CFM, the three fans' speeds were operated under continuous and intermittent systems in addition to the control (zero ventilation). The tubers were analyzed periodically for weight loss, texture, ethylene production, respiration rate, sprouting incidence, power consumption, and bioactive compound (total phenolics, total flavonoids, reducing sugars, and ascorbic acid) during the storage period. The results of this study (Chapter 3) showed that the weight loss was greater under continuous ventilation compared to intermittent ventilation in both the 2016 and 2017 seasons. Similarly, tuber weight loss increases as the fan CFM increases in continuous and intermittent operation. Intermittent ventilation at 0.6 CFM significantly decreased weight loss compared to the control. There was no significant difference in tuber weight loss between continuous and intermittent ventilation at 52 and 13 CFM. Tubers stored under continuous or intermittent ventilation at 52 CFM underwent significant texture loss compared to the control. The textures of the tubers showed that there was no significant difference between continuous and intermittent ventilation at 0.6 CFM and continuous ventilation at 13 CFM. The intermittent 0.6, 13, and 52 CFM ventilation increased ethylene production significantly over the control after six months of storage. The greatest level of ethylene production was observed in the 0.6 CFM intermittent ventilation treatment. There was a considerable difference in respiration rate detected after six months between intermittent ventilation at 13 and 0.6 CFM fans and continuous ventilation fans at 52 CFM. The result was shown there was a significant difference between continuous and intermittent ventilation on sprouting. In the 2017 season, continuous ventilation at 52 and 13 CFM significantly reduced the sprouting. (Abstract shortened by ProQuest).
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2023
538 $a Mode of access: World Wide Web
650 4 $a Horticulture. $3 555447
653 $a Solanum tuberosum
653 $a Potatoes
653 $a Ascorbic acid
653 $a Antioxidants
655 7 $a Electronic books. $2 lcsh $3 542853
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710 2 $a Colorado State University. $b Horticulture & Landscape Architecture. $3 3563791
773 0 $t Dissertations Abstracts International $g 83-07B.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28775680 $z click for full text (PQDT)