Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation

Jung Soo Lee, Jiwon Ahn, Jaejoon Han

Research output: Contribution to journalArticlepeer-review

Abstract

Various edible polymers [sodium alginate, carboxyl methylcellulose, sodium oleate, liquid paraffin, pectin, pullulan, polyvinyl acetate, and shellac (SHE)] as potato-coating materials and their effect on extending the shelf life of potatoes when combined with an edible coating and UV-C irradiation treatments were evaluated. As a result of the characterization of the edible polymers, SHE was selected as the optimal coating material because it had the best moisture and light barrier properties. SHE coating successfully prevented the greening, respiration, and sprouting of potatoes caused by exposure to light and oxygen. Additionally, it reduced weight loss by inhibiting transpiration on the potato surface. While the SHE coating did not exhibit antimicrobial effects, a significant effect was observed when combined with UV-C irradiation. This study suggests the potential of combined treatment of SHE coating and UV-C irradiation in extending the postharvest quality of potatoes.

Original languageEnglish
Pages (from-to)1393-1405
Number of pages13
JournalFood Science and Biotechnology
Volume33
Issue number6
DOIs
Publication statusPublished - 2024 May

Bibliographical note

Publisher Copyright:
© The Korean Society of Food Science and Technology 2023.

Keywords

  • Alginate
  • Dip-coating
  • Pectobacterium carotovorum
  • Preservation
  • Shellac

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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