Effect of Different Treatments on Potato Preservation During Shelf-Life
In order to investigate the freshness preservation effect of ethanol fumigation,sodium alginate coating and chitosan coating treatment on potatoes during shelf-life,commercially available potato was placed in the artificial climate chamber at 600 lux and 25 ℃ to simulate the storage conditions of shelf-life after different treatments.The weight loss rate,germination index,color,chlorophyll content,firmness and other quality indicators of potato,as well as the content of solanine were determined and analyzed during the storage period,and the principal component analysis was conducted to comprehensively evaluate the freshness preservation effect of potato under different treatments.The results showed that after 9 days of storage,compared with the control group,the three treatments effectively delayed the greening and sprouting of potato,sodium alginate coating and chitosan coating treatments significantly inhibited the apparent color change,decline in weight loss and firmness,and the synthesis of solanine in the tubers and cortex of the potato,while the ethanol fumigation treatment aggravated the weight loss and firmness decline of the potato during the storage period.In the preservation effect of potato during shelf life,the sodium alginate coating treatment was the most superior,followed by the chitosan coating treatment,and the preservation effect of the ethanol fumigation treatment was relatively poor.This study provided theoretical reference for the postharvest storage and preservation of potato.
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