Changes in quality parameters of Jerusalem artichoke (Helianthus tuberosus L.) tubers during storage

Storage serves to lengthen the time interval during which a product can be marketed and is an essential part of the production-marketing-utilization chain for most agricultural products (Staley J. Kays and Stephan F. Nottingham 2008). Preliminary studies have shown that tubers can be stored without great losses at 2.5 °C. The controlled atmosphere chamber in the cans was monitored frequently and maintained at 10 to 15 percent CO2, and 2 to 5 percent 02. The aim - to evaluate changes in quality parameters of Jerusalem artichoke tubers during storage. Object of the work – Jerusalem artichoke tubers 'Sauliai', 'Albik', 'Rubik'. By applying standard methods the change in biochemical composition of Jerusalem artichoke tubers was assessed: the amount of dry matter (%), ash, protein and fiber, (% DM), vitamin C (mg 100 g–1), nitrates (mg kg–1), colours coordinates by CIE L*a*b* scale (NBS units), skin strength and flesh firmness (Newtons, N). After 12 weeks of storing Jerusalem artichoke tubers in controlled atmosphere chamber, in the gas composition – CO2 – 10%, O2 – 3.5%, N – 86.5% the highest amount of ash was determined in 'Albik' tubers. The tubers of 'Rubik' variety appeared to have the best flesh firmness while the most intense red colour was ascribed to 'Sauliai' tubers. In the gas composition – CO2 – 15 %, O2 – 5%, N – 80% 'Rubik' variety tubers demonstrated the highest amount of dry matter, 'Albik' had the highest amount of protein whereas the tubers of 'Sauliai' artichokes accumulated the highest amount of vitamin C and were characterised as having the best flesh firmness. In the gas composition – CO2 – 1%, O2 – 21%, N – 78% the highest amount of protein and ash was found in 'Sauliai' tubers, the highest amount of dry matter and fibre was determined in 'Albik' variety and, finally the highest amount of fibre and ash was measured in the tubers of 'Rubik' varietyVytauto Didžiojo universitetasŽemės ūkio akademij