An application of NIR Technology to evaluate Potato Storage Time: first results

Potatoes are traditionally kept in cold storage prior to being placed on the market. The storage conditions and time influence important chemical properties that are closely connected with potato tuber quality, such as sugar content (glucose) and degree of browning in fried potatoes. The aim of this work is evaluation of the degree of potato tissue aging using Near Infrared Spectrometry (NIR). NIR is commonly used to quantify the main constituents in various agricultural products, especially fruits. Laboratory tests were performed on the cultivar Primura (Solanum tuberosum L., cv Primura). Potato tubers were kept in controlled storage (temperature 4.5 °C, humidity 80%) and an NIR investigation was conducted during conservation. Laboratory tests were also performed to evaluate glucose content and browning degree in fried potatoes. The results demonstrated that NIR spectrometry can be used as a non-destructive method for evaluating the quality over time of potatoes kept in cold storage.