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The Effect of Irradiation and Cipc on the Storage Quality of Potato at Different Temperatures

A. Karim
Institute of Food and Radiation Biology Atomic Energy Research Establishment G.P.O. Box No. 3787, Dhaka, Bangladesh

M.S. Islam
Institute of Food and Radiation Biology Atomic Energy Research Establishment G.P.O. Box No. 3787, Dhaka, Bangladesh

M.M. Hossain
Institute of Food and Radiation Biology Atomic Energy Research Establishment G.P.O. Box No. 3787, Dhaka, Bangladesh

M.A. Hossain
Institute of Food and Radiation Biology Atomic Energy Research Establishment G.P.O. Box No. 3787, Dhaka, Bangladesh

Abstract/ Executive Summary:

Diamant, Cardinal and Multa varieties of potatoes were treated with 0.08 kGy of cobalt 60 gamma radiation or CIPC (isopropyi-N-3-chlorophynyl carbamate) @ of 2 g/kg of potatoes and stored at room temperature (23-33°C). 18-22°C and 12-15°C along with control samples. Only control samples were sotred at 2-4°C to simulate commercial cold storage condition. Potatoes of all varieties stored at room temperature (RT), started rotting within 2 months of storage, lost their weight rapidly and were discarded within 4 months. After 8 months of storage at 18-22°C, total weight losses were around 12-14%, 16-18% and 38-46% for irradiated, CIPC treated and control samples respectively. At 12-15°C, storage losses after 8 months were around 6-7%, 6-8% and 26-29% for irradiated, CIPC treated and control samples respectively. The storage losses for control potatoes at 2-4°C was 5-6% during the same period of storage. The irradiated and CIPC treated potatoes of all the varieties stored at 12-15° and 18- 22⁰C showed complete inhibition of sprouting during 8 months of storage, whereas 100% sprouting was observed in control samples stored at 18-22°C or at 12-15°C within 4 months of storage. After 8 months of storage, reducing sugar content was significantly lower in the irradiated or CIPC treated potatoes at 12-15 and 18-22°C than the untreated potatoes stored at 2-4°C. There was no pronounced varietal differences in the above quality attributes due to experimental treatments.

Keywords: Potato storage, Irradiation, CIPC treatment

Location: AERE, Savar, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Potato

Objectives:

To explore the possibility of storing irradiated or CIPC treated potatoes of commercial varieties at around 20°C.

Methodology:

Three high-yielding varieties namely Diamant, Cardinal and Multa potatoes were used in this experiment. Potato samples were collected from the contract growers of BADC regional area of Chandpur. Potatoes were harvested in the 3^rd weed of March and the experiment was started in first week of April. Irradiation was carried out in the Institute of Food and Radiation Biology {IFRB) of AERE, Savar, Dhaka with a cobalt 60 gamma source. The applied dose was 0.08 kGy with a dose rate of 0.2 kGy/hr. As a chemical treatment for sprout suppression, CIPC was mixed directly with the potatoes at the rate of 2 g/kg of potatoes and put into gunny bags as 10 kg samples. Due to shortage of CIPC, it was applied only to selected samples - Diamant stored at RT (23-33°C), 18-22°C and 12-15°C and Cardinal stored at 18-22°C and 12-15°C. Irradiated, CIPC treated and control samples were stored at 12-15°C and 18-22°C in gunny bags and the samples under all the treatments were stored at RT (23-33°C) in bamboo baskets to simulate the practice of ambient temperature storage. Potatoes are conventionally stored in cold storage in gunny bags at 2-4°C. For this reason control (without any treatment) potatoes were also stored at 2-4°C in gunny bags as reference samples. Weight loss (rotting and dehydration), incidence of sprouting, reducing sugar and ascorbic acid content of potatoes were investigated every two months during storage. For evaluation of weight loss, the weight was taken of sound and marketable potatoes for each replicate of the potatoes after discarding rotten ones during storage intervals and the results were expressed as percent weight loss from the initial weight, which included losses due to rottage and moisture loss. Rottage was determined by observing the potatoes individually for any sign of rotting. To determine sprouting, potatoes were checked individually; those having a sprout length of 1 cm or more were weighed and the weight of sprouted potatoes were expressed as percent of total weight of potatoes in the replicate. Total reducing sugar content of the samples was determined by Nelson-Somogyi (1944) method. Ascorbic acid content was determined by 2-6 dichlorophenol indophenol method.

Source of Information: Bangladesh J. Agril. Sci. 26(1): 25-31, January, 1999

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Weight loss of potatoes under all the treatments was significantly higher (35.7-43.0%) at room temperature than that of 18-22°C (2.5-10.0%), 12-15°C (1.2-4.3%) and 2-4°C (1.2-2.0%) during the initial 4 months of storage. All the samples at room temperature were discarded after 4 months of storage because of their loss of marketability. After 8 months of storage weight losses at 18-22°C were 12.3-14.3% for irradiated, 16.3-17.7% for CIPC treated and 37.8-46.0% for control samples. During the same storage period at 12-15°C storage losses were 5.8-7.3%, 6.3-7.7% and 25.5-29.2% for irradiated CIPC treated and control samples respectively. Storage losses for control potatoes at 2-4⁰c were 4.5-6.0% after 8 months of storage. From these results it is seen that weight losses were minimum for control potatoes stored at 2-4°C and irradiated potatoes stored at 12-15°C and there was no significant difference in this regard. But control potatoes stored at 2-4°C showed 18-35% sprouting initiation after 8 months of storage.The reducing sugar content in irradiated samples showed an initial rise, followed by a decrease significantly below the level in the nonirradiated tubers stored at 2-4°C. The role of potato irradiation and CIPC treatment is to prevent sprouting which make it possible to store the tubers at higher temperatures (10- 20⁰C}. Irradiated and CIPC treated potato samples stored at higher temperatures (10-20°C) have lower sugar content than the control samples stored at 2-4°C and are more suitable for consumption in fresh and processed form for an extended period.

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