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Quantifying risk factors associated with light-induced potato tuber greening in retail stores

Sabine Tanios, Alieta Eyles, Ross Corkrey, Robert S. Tegg, View ORCID ProfileTamilarasan Thangavel, View ORCID ProfileCalum R. Wilson
doi: https://doi.org/10.1101/2020.06.18.158857
Sabine Tanios
1ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
2Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
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Alieta Eyles
1ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
2Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
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Ross Corkrey
3Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98 Hobart, Tasmania 7001, Australia
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Robert S. Tegg
2Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
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Tamilarasan Thangavel
2Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
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  • ORCID record for Tamilarasan Thangavel
Calum R. Wilson
1ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
2Tasmanian Institute of Agriculture, University of Tasmania, New Town Research Laboratories, 13 St. Johns Avenue, New Town, Tasmania 7008, Australia
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  • ORCID record for Calum R. Wilson
  • For correspondence: calum.wilson@utas.edu.au
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Abstract

Light conditions in retail stores may contribute to potato greening. In this study, we aimed to develop a potato tuber greening risk rating model for retail stores based on light quality and intensity parameters. This was achieved by firstly exposing three potato varieties (Nicola, Maranca and Kennebec) to seven specific light wavelengths (370, 420, 450, 530, 630, 660 and 735 nm) to determine the tuber greening propensity. Detailed light quality and intensity measurements from 25 retail stores were then combined with the greening propensity data to develop a tuber greening risk rating model. Our study showed that maximum greening occurred under blue light (450 nm), while 53%, 65% and 75% less occurred under green (530 nm), red (660 nm) and orange (630 nm) light, respectively. Greening risk, which varied between stores, was found to be related to light intensity level, and partially explained potato stock loss in stores. Our results from this study suggested that other in-store management practices, including lighting duration, average potato turnover, and light protection during non-retail periods, likely influence tuber greening risk.

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Posted June 18, 2020.
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Quantifying risk factors associated with light-induced potato tuber greening in retail stores
Sabine Tanios, Alieta Eyles, Ross Corkrey, Robert S. Tegg, Tamilarasan Thangavel, Calum R. Wilson
bioRxiv 2020.06.18.158857; doi: https://doi.org/10.1101/2020.06.18.158857
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Quantifying risk factors associated with light-induced potato tuber greening in retail stores
Sabine Tanios, Alieta Eyles, Ross Corkrey, Robert S. Tegg, Tamilarasan Thangavel, Calum R. Wilson
bioRxiv 2020.06.18.158857; doi: https://doi.org/10.1101/2020.06.18.158857

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