Summary
Film-wrapped potatoes were compared with non-wrapped potatoes for blackspot susceptibility.
Individual ‘Russet Burbank’ potatoes wrapped in Cryovac D-955 shrink film were less susceptible than non-wrapped potatoes to internal blackspot injuries when stored at 24°C. The film wrap reduced potato weight loss (water loss) but it did not alter the rate of respiration or the endogenous oxygen or carbon dioxide levels. Thus the reduced susceptibility to blackspot could not be related to reduced oxygen levels much as would inhibit the activity of polyphenol oxidase, the enzyme responsible for the development of internal blackspot. In addition to high suscetibility to internal blackspot, the non-wrapped potatoes shrivelled at 24°C and lost their marketable appearance.
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Shetty, K.K., Dwelle, R.B., Fellman, J.K. et al. Blackspot injury of film-wrapped potatoes in relation to bruising and respiratory gases. Potato Res 34, 253–260 (1991). https://doi.org/10.1007/BF02360498
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DOI: https://doi.org/10.1007/BF02360498