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EFFECT OF POST‐HARVEST TREATMENT ON THE SHELF LIFE OF SUMMER CROP POTATOES
Author(s) -
MILLER MAX
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04140.x
Subject(s) - shelf life , relative humidity , crop , horticulture , zoology , biology , chemistry , agronomy , food science , geography , meteorology
During the first week after harvest, potatoes from the field were divided into four lots and held at 7°C and 66% relative humidity (RH), 15°C and 47% RH, 24°C and 22% RH, and 24°C and 81% RH, respectively. Subsequently, all four lots were held at 15°C and 47% RH for the second week and 24° C and 22% RH for the third and fourth weeks. Those potatoes held at 24° C and 81% RH for the initial week after harvest had a longer shelf life with fewer potatoes showing rot and excessive shriveling than those held at the other temperatures and lower relative humidifies. These were followed respectively by potatoes stored at 15, 24, and 7°C giving progressively shorter shelf life and greater amounts of rot and shriveling.