Summary
Potatoes irradiated to control sprouting were dipped in: hot water (56°C, 5 min; 52°C, 10, 15 and 20 min); cold (25°C, 5 min) or hot (56°C, 5 min) salicylic acid (1000 and 2000 ppm); or sodium hypochlorite (0.1 and 0.2%, 5 min); or dusted with salicylic acid (1 and 2%), to try to reduce the incidence of bacterial soft rot (Erwinia sp.) during controlled temperature (10°C, 15°C) and ambient temperature (20–34°C) storage. All treatments, particularly hot water and hot salicylic acid dip, increased microbial spoilage, possibly as a result of handling damage during the treatments combined with the inhibition of wound periderm formation as a result of irradiation. Storing irradiated tubers in well ventilated containers reduced soft rot compared to storing them in sacks and after 6 months storage at 10, 15 and 20–34°C, 95, 90 and 77% respectively were healthy and marketable.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anonymous, 1986. Indo Holland potato seminar, Technical Communication No. 1, National Horticultural Board, Gurgaon.
Mackay, J. M. & P. J. Shipton, 1983. Heat treatment of seed tubers for control of potato blackleg (Erwinia carotovora subsp.atroseptica) and other diseases.Plant Pathology 32: 385–393.
Nair, P. M., P. Thomas, K. K. Ussuf, K. K. Surendranathan, S. P. Limaye, A. N. Srirangarajan & S. R. Padwal-Desai, 1973. Studies on sprout inhibition of onions and potatoes and delayed ripening of bananas and mangoes by gamma irradiation. In: Radiation Preservation of Food. International Atomic Energy Agency, Vienna, Pages 347–366.
Roushdy, H. M., K. Shukry & A. A. Mahmoud, 1972. Lower radiation levels for better storageability of potatoes and onions using certain chemical treatments. In: Radiation preservation of Food, Proceedings of a Symposium, Bombay, November 13–17, 1972, pages 105–125.
Sekhavat, A., Z. Zare, M. G. Kudva, K. L. Chopra & J. M. Shariat Panahi, 1978. Preservation of potatoes and onions by irradiation and chemical treatments. In: Food Preservation by Irradiation, Volume I. International Atomic Energy Agency, Vienna, pages 83–97.
Thomas, P., A. N. Srirangarajan, S. R. Padwal-Desai, A. S. Ghanekar, S. G. Shirsat, M. B. Pendharkar, P. M. Nair & G. B. Nadkarni, 1978. Feasibility of radiation processing for postharvest storage of potatoes under tropical conditions. In: Food Preservation by Irradiation, Volume I, pages 71–82, International Atomic Energy Agency, Vienna.
Thomas, P., 1984. Radiation preservation of foods of plant origin. Part I: Potatoes and other tuber crops.CRC Critical Reviews of Food Science and Nutrition 19: 327–379.
Thomas, P., A. N. Srirangarajan, M. R. Joshi & M. T. Janave, 1979. Storage deterioration in gamma irradiated and unirradiated Indian potato cultivars under refrigeration and tropical temperatures.Potato Research 22: 261–278.
Wale, S. J. & K. Robinson, 1986. Evaluation of large scale hot water dipping and forced ventilation of seed potatoes to reduce tuber contamination with blackleg bacteria (Erwinia spp.),Proceedings, 1986 British Crop Protection Conference; Pests and Diseases, pages 1137–1142.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Shirsat, S.G., Thomas, P. & Nair, P.M. Evaluation of treatments with hot water, chemicals and ventilated containers to reduce microbial spoilage in irradiated potatoes. Potato Res 34, 227–231 (1991). https://doi.org/10.1007/BF02358046
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02358046