Carbon Dioxide and Ethylene Gas in the Potato Storage Atmosphere and their Combined Effect on Processing Colour

Potatoes (Solanum tuberosum L.) are the third most important food crop worldwide, and about half of these potatoes are processed into French fries and potato chips. In the marketplace, light-coloured processed products are highly preferred over darker ones. Colour can be affected by many factors including the storage atmosphere during long-term storage.

Promotor PC (Paul) Struik
Organisatie Wageningen University, Centre for Crop Systems Analysis

vr 6 september 2013 13:30 tot 15:00

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen

Light-coloured processed potato products

My research investigated the effects of elevated ethylene gas and carbon dioxide, alone and together, on the processed colour of stored potatoes.  Potatoes naturally produce both of these gases, and they can accumulate in the atmosphere surrounding the potatoes during storage.  This research has provided useful information to help storage managers maintain the quality of potato tubers during storage, to help ensure light-coloured processed potato products.