Control of postharvest glycoalkaloid formation in potato tubers
Salunkhe, D.K. | Wu, M.T.
Light and mechanical injury are the most important environmental factors which stimulate postharvest glycoalkaloid synthesis in potato tubers, resulting in a bitter taste and off-flavor. Partial control light-induced glycoalkaloid formation has been achieved by treating tubers with chemicals such as Ethephon, Alar, Phosphon, Phosphon-S, Amchem 72-A42, Amchem 70-334, Nemagon, Telone, detergents, surfactants, control-atmosphere storage and subatmosphericpressure storage. Complete inhibition of light-induced glycoalkaloid formation can only be obtained by hot wax coating, oil coating, vacuum packaging and anoxia water submersion. Treatment with a sprout inhibitor and gamma-irradiation control wound-induced glycoalkaloid formation.
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