EFFECT OF CO2 CONCENTRATION ON SPROUT GROWTH AND CHEMICAL COMPOSITION OF POTATOES STORED AT 25°C

Abstract

Effect of CO₂ concentration during storage at 25±1°C and 90-95% RH, on sprout growth and chemical composition of tubers was studied in four potato varieties, viz. Kufri Jyoti, Kufri Chandramukhi, Kufri Lalima and Kufri Bahar. In all the four CO₂ concentrations tried, viz. 5, 10, 15 and 20%, generally an increase in the number, length of the longest sprout and mean sprout length was observed in comparison to control. Increase in CO₂ concentration caused increase in reducing and total sugar content resulting in darker chips. Compared to control, free amino acids content decreased in tubers stored at different CO₂ concentrations, while soluble protein and total phenols content were higher at 5 and 10% CO₂ and lower at 20% CO₂. Higher CO₂ concentrations (5-20%) during storage at 25±1°C were found to stimulate sprout growth and to adversely affect the processing quality of stored potatoes.