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Physiological Behaviour of Potato Varieties After Cold Storing

E. H. M. S. Rahaman
CIP Research Assistant ,
Dhaka, Bangladesh.

S. Abdullah
Tuber Crops Research Centre, BARI, Joydebpur, Gazipur.

Shamima Akhter
Research Centre, BARI, Joydebpur, Gazipur.

S. Akhter
Research Centre, BARI, Joydebpur, Gazipur.

M. M. Hasan
Research Centre, BARI, Joydebpur, Gazipur.

Abstract/ Executive Summary:

The present study have been undertaken to know the physiological behavior of the promising potato varieties after taken out from the cold storage. Percentage of weight loss of the varieties increased with the increase of storage time. Rotting loss was highest in Felsina, Raja and esprit while, rest of the varieties had minimum to no loss due to rotting. Shrinkage percentage of the variety Felsina and provento was low and rest of the variety had medium shrinkage percentage.

Keywords: Physiological behaviour, Potato, cold storing.

Location: Joydebpur, Gazipur.

Start Date: 00-11-2007

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Potato

Objectives:

To study the physiological behavior of potato varieties after cold storing

Methodology:

Ten potato varieties viz., Cardinal, Diamant, Granola, Raja, Felsina, Asterix, Provento, Lady rossetta, Courage and esprit after taken out from cold storage were preserved in the processing shed under netted wooden rake under ambient temperature at TCRC, Joydebpur during the first week on November, 2007. Each variety had 30 tubers of different sizes with three replications. Data on percentage of wt. loss of tuber, days to sprout initiation, no. of sprouts, length and weight of sprout at 30 days after taking out from cold storage, shrinkage scoring of tubers were taken at 6 days interval and continued up to 30 days after cold storing.

Source of Information: TCRC, Annual Report-2007-08

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 20,000/=

Total Budget (Tk.) : 20,000/=

Achievement/Findings:

Percentage of weight loss of the varieties increased with the increase of storage time. Rotting loss was highest in Felsina, Raja and esprit while, rest of the varieties had minimum to no loss due to rotting. Shrinkage percentage of the variety Felsina and provento was low and rest of the variety had medium shrinkage percentage.

Knowledge Management: Report/Proceedings