INFLUENCE OF TEMPORARY ANOXIA BY SUBMERGING IN WATER ON LIGHT-INDUCED GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS

M. T. WU,

M. T. WU

Department of Nutrition and Food Sciences Utah State University Logan, Utah 84322

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D. K. SALUNKHE,

D. K. SALUNKHE

Department of Nutrition and Food Sciences Utah State University Logan, Utah 84322

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M. T. WU,

M. T. WU

Department of Nutrition and Food Sciences Utah State University Logan, Utah 84322

Search for more papers by this author

D. K. SALUNKHE,

D. K. SALUNKHE

Department of Nutrition and Food Sciences Utah State University Logan, Utah 84322

Search for more papers by this author

First published: July 1978

https://doi.org/10.1111/j.1745-4514.1978.tb00186.x

Citations: 4

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Abstract

Temporary anoxia created by submerging potato tubers in water completely inhibited light-induced greening and glycoalkaloid formation of Russet Burbank, White Rose and Pontiac cultivar. Preanoxia vacuum treatment of the tuber has the same effect but hastened rottenness of the tubers. Anoxia treatment also inhibited the respiration of potato tissue. Partial exposure of the surface of anoxia tubers to air reduced the inhibition. The inhibition of the light-induced greening by anoxia condition was due to inhibition of tuber respiration. The light absorption by the water used to create anoxia condition did not contribute to the inhibition of light-induced greening. The duration which tubers could tolerate anoxia condition depended upon the cultivar and the physical condition of the tubers. Incorporation of 100 to 1000 ppm sodium hypochlorite or daily replacing with fresh water effectively improved incubation stability and reduced rottenness.

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INFLUENCE OF TEMPORARY ANOXIA BY SUBMERGING IN WATER ON LIGHT-INDUCED GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS

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INFLUENCE OF TEMPORARY ANOXIA BY SUBMERGING IN WATER ON LIGHT-INDUCED GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS

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