Transition in tuber quality attributes of potato (Solanum tuberosum L.) under different packaging systems during storage

Kashif Sarfraz Abbasi, Tariq Masud, Abdul Qayyum, Sami Ullah Khan, Asif Ahmad, Ayaz Mehmood, Abid Farid, Matthew A. Jenks

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low density polyethylene, medium density polyethylene, and high density polyethylene were studied for tubers of the premium potato (Solanum tuberosum L.) variety "Lady Rosetta". After harvest, potato tubers were washed, sorted, graded, cured, and subsequently stored in different packaging materials at ambient temperature (25±2 °C). Changes in quality attributes of potato tubers under different packaging materials were studied on the basis of their physico-chemical and functional parameters. Overall results revealed that packaging materials had a significant (p ≤ 0.05) effect on many important quality attributes. Generally, weight loss, glucose and glycoalkaloid amounts, and polyphenol oxidase and peroxidase activities increased, while ascorbic acid contents decreased with increasing storage time. Total phenolic contents and radical scavenging activity showed a nearly parabolic trend during the storage period. Amongst the different packaging materials employed, potatoes stored in polypropylene and low-density polyethylene presented the best overall retention of vital quality attributes during 63 days storage. However, the higher tensile strength of polypropylene packaging made it a more durable and thus more effective material for prolonged potato tuber storage, a characteristic having clear advantages when used in typical marketing supply chains.

Original languageEnglish (US)
Pages (from-to)142-149
Number of pages8
JournalJournal of Applied Botany and Food Quality
StatePublished - 2016

ASJC Scopus subject areas

  • Food Science
  • Plant Science


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