Skip to main content
SpringerLink
Log in

Carbon dioxide concentration in commercial potato storages and its effect on quality of tubers for processing

  • Published:
American Potato Journal Aims and scope Submit manuscript

Abstract

Commercial potato storage bins were monitored over two storage seasons for carbon dioxide content of the atmosphere and for reducing sugars, sucrose and chip color of the tubers. Concentrations of carbon dioxide in the storages tested ranged from 0.06 to 3.2%. Values higher than 1% were found in about 50% of the storages in 1986–87 but in none in 1987–88. The highest carbon dioxide levels occurred primarily during the suberization period and during application of the sprout inhibitor, CIPC. Reducing sugars and sucrose contents ranged from 0.06 to 0.85% and from 0.2 to 3.1 mg/g of fresh tuber, respectively. Increases of reducing sugars and sucrose, and darkening of the chips made from the tubers generally occurred immediately after rises in carbon dioxide concentration. In most cases, the detrimental effect of high levels of carbon dioxide on the color of the fried products was temporary.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literature Cited

  1. Boe, A.A., G.W. Woodbury and T.S. Lee. 1974. Respiration studies on Russet Burbank potato tubers: effects of storage temperature and chemical treatments. Am Potato J 51:355–360.

    Article  Google Scholar 

  2. Burton, W.G. 1978. The physics and physiology of storage.In: The Potato Crop, P.M. Harris (Ed.), Chap. 14, Chapman and Hall Ltd., London, England.

    Google Scholar 

  3. Chubey, B.B. 1981. Sucrose rating proving a good measure at harvest. Chipper/snacker, February, pp. 33-34.

  4. Clegg, M.D., C.Y. Sullivan and J.D. Eastman. 1978. A sensitive technique for the rapid measurement of carbon dioxide concentrations. Plant Physiol 62:924–926.

    Article  PubMed  CAS  Google Scholar 

  5. Iritani, W.M. and L.D. Weller. 1976. Relationship of specific gravity to sugar accumulation in stored Norgold and Russet Burbank potatoes. Am Potato J 53:57–65.

    Article  Google Scholar 

  6. Lund, B.B. and G.M. Wyatt. 1972. The effect of carbon dioxide concentration on bacterial soft rot of potatoes. I. King Edward potatoes inoculated withErwinia carotovora var.atroseptica. Potato Res 15:174–179.

    Article  CAS  Google Scholar 

  7. Mazza, G. 1983. Correlations between quality parameters of potatoes during growth and long-term storage. Am Potato J 60:145–159.

    Article  CAS  Google Scholar 

  8. Mazza, G., J. Hung and M.J. Dench. 1983. Processing/nutritional quality changes in potato tubers during growth and long term storage. Can Inst Food Sci Technol J 16:39–44.

    Google Scholar 

  9. Miller, R.A., J.D. Harrington and D.G. Kuhn. 1975. Effect of variety and harvest date on tuber sugars and chip color. Am Potato J 52:379–386.

    Article  CAS  Google Scholar 

  10. Nielsen, L.M. 1968. Accumulation of respiratory CO2 around potato tubers in relation to bacterial soft rot. Am Potato J 45:174–181.

    Article  Google Scholar 

  11. Poapst, P.A. and F.R. Forsyth. 1974. The role of internally produced carbon dioxide in the prevention of greening in potato tubers. Acta Hortic 1:277–290.

    Google Scholar 

  12. Ross, A.G. 1975. Dinitrophenol method for reducing sugars.In: Potato Processing, 3rd edition, W.F. Talburt and O. Smith (Eds.). p. 696. AVI Publishing Company, Inc., Westport, CT.

    Google Scholar 

  13. Schaper, L.A. and J.L. Varns. 1978. Carbon dioxide accumulation and flushing in potato storage bins. Am Potato J 55:1–14.

    Article  CAS  Google Scholar 

  14. Schippers, P.A. 1977. The rate of respiration of potato tubers during storage. I. Review of literature. Potato Res 20:173–180.

    Article  CAS  Google Scholar 

  15. Sherman, M. and E. Ewing. 1983. Effects of temperature and low oxygen atmospheres on respiration, chip color, sugars and malate of stored potatoes. J Amer Soc Hort Sci 108:129–133.

    CAS  Google Scholar 

  16. Simmonds, N.W. 1977. Relations between specific gravity, dry matter content and starch content of potatoes. Potato Res 20:137–140.

    Article  Google Scholar 

  17. Sowokinos, J.R. 1978. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. Am Potato J 55:333–345.

    Article  CAS  Google Scholar 

  18. Tabak, H.H. and W.B. Cooke. 1968. The effects of gaseous environments on the growth and metabolism of fungi. Bot Rev 34:126–252.

    Article  CAS  Google Scholar 

  19. USDA Processed Products Standardization and Inspection Branch. 1972. United States Standards for Grades of Frozen French Fried Potatoes. Third Issue, February 8.

  20. Workman, M. and J. Twomey. 1969. The influence of storage atmosphere and temperature on the physiology and performance of Russet Burbank seed potatoes. J Am Soc Hort Sci 94:260–263.

    CAS  Google Scholar 

  21. Workman, M. and J. Twomey. 1970. The influence of storage on the physiology and productivity of Kennebec seed potatoes. Am Potato J 47:372–378.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Research Scientist and Research Associate, Food Research Laboratory, Agriculture Canada, Research Station, ROG 1J0, Morden, MB, Canada

    G. Mazza & A. J. Siemens

Authors
  1. G. Mazza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. J. Siemens
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mazza, G., Siemens, A.J. Carbon dioxide concentration in commercial potato storages and its effect on quality of tubers for processing. American Potato Journal 67, 121–132 (1990). https://doi.org/10.1007/BF02990961

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02990961

Key words

Search

Navigation