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ACI Avances en Ciencias e Ingenierías

Bionucleares 2020

Vol. 12 No. 3 (2020): Aplicaciones Nucleares (2021)

Effect of gamma irradiation on the quality characteristics and durability of stored potato (Solanum tuberosum): Quality and durability characteristics of irradiated and stored potatoes

DOI
https://doi.org/10.18272/aci.v12i3.2025
Submitted
October 10, 2020
Published
2021-05-05

Abstract

The durability of three potato varieties (chola, chaucha and ratona) was estimated, with and without application of gamma irradiation, stored under ambient conditions (12oC, 70% relative humidity) and refrigeration (7oC, 70% relative humidity), through analysis of its physicochemical characteristics (dry matter, starch, reducing sugars, ascorbic acid, respiratory intensity, measurement of color and size of shoots).


A decrease in several nutrients and respiratory intensity was determined, while other components (dry matter and reducing sugars), as well as some physical characteristics (difference in color and size of the shoots) increased with the storage time in the ripening chamber and in refrigeration. The irradiated chola variety presented greater durability in refrigerated storage, expressed in higher moisture retention, lower content of reducing sugars, lower loss of nutrients and respiratory intensity, and absence of sprouts at the end of the storage period. A different behavior presented the yellow bean variety, without irradiation treatment and stored in a maturation chamber (12oC and 70% relative humidity), which presented shoot growth from the fifth of storage, greater losses of nutrients and degradation of the characteristics physical. The combined application of irradiation and refrigeration helped to extend the durability of the potato to 44 days (ratona), 114 days (chaucha) and 106 days (chola).

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