Abstract:

In order to study the effect of high carbon dioxide treatment on greening and glycoalkaloid content of potatoes, stored under light condition, changes in a value, chlorophyll and glycoalkaloid content of potato peel with different time of high carbon dioxide treatment were investigated. Results showed that a value of potatoes decreased with extension of the storage time, the color tended to green. High carbon dioxide treatment could inhibit the decrease of a value of the potato peel, a value of HCO2-24 treatment maintained maximum during storage. Chlorophyll content of all treatments increased, until day 12 of storage, the content of control treatment was at 17.11mg/kg, HCO2-12 at 7.10 mg/kg, HCO2-48 at 4.80 mg/kg, whereas HCO2-24 at 3.45 mg/kg. Based on the experimental results, high carbon dioxide treatments could inhibit potato greening and prolong its shelf life. Glycoalkaloid content increased after storage; however, the content of HCO2-24 treatment was not decreased obviously.