ISSN:
1871-4528
Keywords:
Solanum tuberosum L.
;
hot water dip
;
salicylic acid
;
hypochlorite
;
Erwinia spp. rotting
;
sprouting
;
cool storage
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Summary Potatoes irradiated to control sprouting were dipped in: hot water (56°C, 5 min; 52°C, 10, 15 and 20 min); cold (25°C, 5 min) or hot (56°C, 5 min) salicylic acid (1000 and 2000 ppm); or sodium hypochlorite (0.1 and 0.2%, 5 min); or dusted with salicylic acid (1 and 2%), to try to reduce the incidence of bacterial soft rot (Erwinia sp.) during controlled temperature (10°C, 15°C) and ambient temperature (20–34°C) storage. All treatments, particularly hot water and hot salicylic acid dip, increased microbial spoilage, possibly as a result of handling damage during the treatments combined with the inhibition of wound periderm formation as a result of irradiation. Storing irradiated tubers in well ventilated containers reduced soft rot compared to storing them in sacks and after 6 months storage at 10, 15 and 20–34°C, 95, 90 and 77% respectively were healthy and marketable.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02358046
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