IMPROVING POTATO TUBER STORABILITY AND QUALITY THROUGH OPTIMIZED TEMPERATURE, HUMIDITY, AND VENTILATION REGIMES
DOI:
https://doi.org/10.37547/Keywords:
potato, tuber, long-term storage, temperature, relative humidity, ventilation, natural weight loss, sprouting, marketable yield, starch, reducing sugars, storability.Abstract
This study investigated the combined effects of temperature, relative humidity, and ventilation regimes on the storability and quality characteristics of potato tubers during long-term storage. Three potato cultivars, Sante, Arizona, and Evolution, were stored for six months under different combinations of temperature, relative humidity, and ventilation conditions. Natural weight loss, incidence of decay and sprouting, marketable yield, dry matter content, starch content, reducing sugars, and ascorbic acid were evaluated throughout the storage period.
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