Organic Approach to Preservation of Potatoes

The book illustrated the effect of spearmint oil on the storage period, processing and organoleptic qualities on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries.

Autorentext

Associate Professor and Vice Dean, Hind Abdelmonem Elbashir, currently works at the Department of Nutrition and Food Science, Faculty of Home Economics, University of Bisha, Kingdom of Saudi Arabia. She holds her Ph.D. in Food Science and Technology at the Sudan Academy of Sciences - Khartoum, Sudan (January- 2010).