Effect of wound healing period and temperature, irradiation and post irradiation storage temperature on the keeping quality of potatoes

The effect of irradiation doses, wound healing temperature, post harvest irradiation time (wound healing period) and storage temperature on a number of quality parameters such as loss of weight, sprout inhibition and rot incidence, chemical parameters such as sugar and vitamin e content, sensory parameters taste and colour and also wound healing ability were investigated. The potatoes were irradiated with a dose range of 50 to 100 Gy, after a wound healing period varying from 0 to 6 weeks at 15 or 20 °C. The product was stored at 10 and 20 °C and 90% relative humidity