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Effect of High Carbon Dioxide Treatment on Greening and Glycoalkaloid Content of Potatoes
Effect of High Carbon Dioxide Treatment on Greening and Glycoalkaloid Content of Potatoes
In order to study the effect of high carbon dioxide treatment on greening and glycoalkaloid content of potatoes, stored under light condition, changes in a value, chlorophyll and glycoalkaloid content of potato peel with different time of high carbon dioxide treatment were investigated. Results showed that a value of potatoes decreased with extension of the storage time, the color tended to green. High carbon dioxide treatment could inhibit the decrease of a value of the potato peel, a value of HCO2-24 treatment maintained maximum during storage. Chlorophyll content of all treatments increased, until day 12 of storage, the content of control treatment was at 17.11mg/kg, HCO2-12 at 7.10 mg/kg, HCO2-48 at 4.80 mg/kg, whereas HCO2-24 at 3.45 mg/kg. Based on the experimental results, high carbon dioxide treatments could inhibit potato greening and prolong its shelf life. Glycoalkaloid content increased after storage; however, the content of HCO2-24 treatment was not decreased obviously.
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