Effect of storage methods on solanine content of potato tubers

Abstract

The effect of storage conditions namely heap, rack, ventilated bin and cold store varieties were studied. In the storage period of 120 days the change in solanine content in potatoes was determined for two popular varieties of potato namely Kurfi Jyoti and Kurfi Giriraj. The initial solanine content of Kufri Jyoti and Kufri Giriraj were found to be 2.2 mg/100 g and 5.3 mg/ 100 g respectively. The final solanine content per 100 g of Kufri Jyoti variety potatoes were 25.4 mg/100 g; 23.9 mg/100 g; 20.5 mg/100g; 13.2 mg/100 g respectively under heap, rack, ventilated bin and cold storage trials. For Kufri Giriraj variety, the solanine content measured were 30.5 mg/100 g; 28.2 mg/100 g; 23.5 mg/100 g and 20.9 mg/100 g respectively in the above said storage conditions. The results confirm that the glycoalkaloids content has been affected significantly by the storage methods and variety. It appears that solanine content formation is reduced if the potatoes are stored in dark.