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Quantifying risk factors associated with light-induced potato tuber greening in retail stores

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Tanios, S, Eyles, A ORCID: 0000-0003-4432-6216, Corkrey, R ORCID: 0000-0002-2242-2891, Tegg, RS ORCID: 0000-0001-7668-7927, Thangavel, T ORCID: 0000-0002-8800-0990 and Wilson, CR ORCID: 0000-0001-5434-3816 2020 , 'Quantifying risk factors associated with light-induced potato tuber greening in retail stores' , PLoS One, vol. 15, no. 9 , doi: 10.1371/journal.pone.0235522.

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Abstract

Light conditions in retail stores may contribute to potato greening. In this study, we aimed to develop a potato tuber greening risk rating model for retail stores based on light quality and intensity parameters. This was achieved by firstly exposing three potato varieties (Nicola, Maranca and Kennebec) to seven specific light wavelengths (370, 420, 450, 530, 630, 660 and 735 nm) to determine the tuber greening propensity. Detailed light quality and intensity measurements from 25 retail stores were then combined with the greening propensity data to develop a tuber greening risk rating model. Our study showed that maximum greening occurred under blue light (450 nm), while 53%, 65% and 75% less occurred under green (530 nm), red (660 nm) and orange (630 nm) light, respectively. Greening risk, which varied between stores, was found to be related to light intensity level, and partially explained potato stock loss in stores. Our results from this study suggested that other in-store management practices, including lighting duration, average potato turnover, and light protection during non-retail periods, likely influence tuber greening risk.

Item Type: Article
Authors/Creators:Tanios, S and Eyles, A and Corkrey, R and Tegg, RS and Thangavel, T and Wilson, CR
Keywords: chlorophyll, lighting conditions, potato, retail stores, risk factors, tuber greening
Journal or Publication Title: PLoS One
Publisher: Public Library of Science
ISSN: 1932-6203
DOI / ID Number: 10.1371/journal.pone.0235522
Copyright Information:

© 2020 Tanios et al. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) http://creativecommons.org/licenses/by/4.0/

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