HOT-WATER DIPPING TO ENHANCE STORABILITY OF POTATOES

Sprouting of tubers and spoilage due to invasion by bacterial and fung al pathogens are problems of potato storage that are usually dealt wit h by specialized chemicals. This study was aimed at determining whethe r both problems could rather be solved by a single thermal treatment w ithout affecting the quality. The applicability to short-term storage conditions in cool climates and tropical climates was investigated. Th is study demonstrates that potato tubers can be safely stored for 12 w eeks at either 8 or 18 degrees C without sprouting, if dipped in a 57. 5 degrees C hot water bath for 20-30 min. Neither electron microscopy of starch granules, puncture tests nor chromacity analysis provided ev idence of damage due to the thermal treatment. (C) 1998 Elsevier Scien ce B.V. All rights reserved.