Irradiation in combination with higher storage temperatures maintains chip-making quality of potato.
Freshly harvested and well-suberized potato (Solanum tuberosum) of varieties Kufri Jyoti, Lady Rosata, Kufri Laukar, and Hermises were processed by radiation at 78/149 Gy (D(min)/D(max)) dose and stored at 12 +/- 2 degrees C for 8 mo from March to October for assessment of chip-making quality. The firmness of the tubers in all the varieties processed remained unchanged during the period of storage. Chips of the desirable quality could be prepared from 7-mo stored Lady Rosata, Hermises, and Kufri Jyoti varieties, whereas, in Kufri Laukar, the quality chips could be prepared with tubers stored not beyond 5 mo. In the present study, varietal differences were found to influence the chip-making quality of irradiated potato. Tubers with high reducing and total sugar (>2%) were found to be unsuitable for chip-making. The quality of chips, however, was not affected much by the change in internal color of the tuber during storage beyond 6 mo. The results suggested the efficacy of gamma irradiation for ensuring availability of the processing quality potato during lean periods from September to October.
Kumar
S
S
Food Technology Division, Bhabha Atomic Research Centre, Mumbai-400085, India.
Khade
H D
HD
Dhokane
V S
VS
Behere
A G
AG
Sharma
A
A
D003258:Consumer Behavior; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005519:Food Preservation / Q000379:methods*; D005720:Gamma Rays; D011198:Solanum tuberosum / Q000235:genetics* / Q000592:standards*; D013045:Species Specificity; D013696:Temperature; D013997:Time Factors