Hot water dip treated potato tubers showed?significantly lower decay loss and shriveling than untreated tubers

The cured tubers of variety Kufri Chipsona-4 were subjected to the sprout?inhibiting treatment viz., hot water dip treatment (57.5?0.1?oC for 20 min)?along with control and were packed in nylon mesh bags, MAP (modified atmosphere packaging) and vacuum packaging.? The tubers were stored for 5?weeks at room temperature conditions (32?2oC; RH ~90%)and sampled at 7-day interval. A progressive increase in decay loss and shriveling of potato?tubers was observed during storage. Hot water dip treated tubers showed?significantly lower decay loss and shriveling than untreated tubers. Among?various packaging methods, minimum decay loss was observed in net bag?packaging while vacuum packaged tubers had significantly higher decay loss. ? SourcesEffect of Different Packaging Methods on Shelf Life?of Potato Stored at Room TemperatureNeeraj, Saleem Siddiqui and Nidhi DalalInt.J.Curr.Microbiol.App.Sci (2019) 8(9): 2115-2121https://www.ijcmas.com/8-9-2019/Neeraj,%20et%20al.pdf The picture show a machine for the thermical treatment of fruits and vegetables by?Xeda