Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers

The potato variety BEATE was packed in different coloured paper, polyester mesh and polyethylene bags. The samples were stored for 1 and 2 weeks at 5 and 23 °C. High storage temperature increased the solanine content significantly in all packaging variables. The highest content of glycoalkaloids was...

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Bibliographic Details
Published in:Food research international 1995, Vol.28 (5), p.481-484
Main Authors: Rosenfeld, H.J., Sundell, H.A., Lea, P., Ringstad, M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
light
packaging
potato
solanine
Starch and starchy product industries
temperature
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Summary:The potato variety BEATE was packed in different coloured paper, polyester mesh and polyethylene bags. The samples were stored for 1 and 2 weeks at 5 and 23 °C. High storage temperature increased the solanine content significantly in all packaging variables. The highest content of glycoalkaloids was found in a blue polyethylene bag with high light transmission and the lowest glycoalkaloid content occurred in a paper bag coated with black polyethylene inside. To avoid high levels of glycoalkaloids, potato tubers should be kept cool during marketing.
ISSN:0963-9969
1873-7145
DOI:10.1016/0963-9969(96)81395-0