1/18/2024 0 Comments Potato shelf life![]() Currently, common strategies for long-term storage of potato tubers include storage at low temperatures between 2–4 ☌ (90–95% relative humidity) or between 8–12 ☌ (at 85–90% relative humidity) and/or the use of chemical compounds that act as sprout suppressants. Potato tubers are mainly consumed fresh, resulting in a yearly demand, and necessitating extended postharvest storage of tubers after harvest. Sprouting also leads to the accumulation of toxic compounds in the potato flesh, such as solanine and chaconine, and a reduction in nutritional and processing qualities. Severe losses are incurred due to potato tuber sprouting and sprout growth since these cause alterations in tuber physical properties, such as reduced turgidity, induced shrinkage, and fosters weight loss. Sprouting is one of the most significant challenges in the postharvest storage of potato tubers and throughout the entire supply chain, as it reduces the quality and quantity of marketable produce, thereby resulting in financial losses. As a result of the above, improving and ensuring the quality and storability of potatoes after harvest is crucial for economic and food security reasons. Given its large yield and excellent nutritional content, it is an essential food-security crop and cereal crop alternative. Potato is a staple food, regarded as an essential commodity in global nutritional security. The Food and Agriculture Organization (FAO) has strongly endorsed potato as a food security crop since the world is confronted with inadequate food supplies, increased population growth, and food demand. The total global potato production exceeds 300 million metric tons every year. Potato ( Solanum tuberosum L.) is consumed by many people worldwide, with a global monthly consumption of potato per capita of 31.3 kg as of 2018. We also consider the implications of varied study parameters, i.e., cultivar, temperature, and method of application, on the outcomes of sprout suppressant efficacies and how these limit the integration of efficient sprout suppression protocols. This review evaluates the current understanding of the efficacy of different sprout suppressants on potato storability and the extension of potato shelf-life. To avoid tuber sprouting, increased storage and transportation of potatoes demands either the retention of their dormant state or the application of sprout growth suppressants. Therefore, proper management of sprouting is critical in potato storage. ![]() It results in weight changes, increased respiration, and decreased nutritional quality. In most developing countries, potato tubers in postharvest storage are accompanied by a rapid decline in the potato tuber quality due to the physiological process of sprouting. Hence, sprout suppressants are an appealing option. Due to the high costs and lack of infrastructure associated with cold storage, this storage method is often not the most viable option. Postharvest losses are a key stumbling block to long-term postharvest storage of potato tubers.
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