Effectiveness of a developed potato storage system in shelf life and nutritional quality compared to traditional practice in Bangladesh

Authors

  • Fahad Jubayer Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • Burhan Uddin Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • Abu Taher Muhammad Ziauddin Department of Farm Power and Machinery, Bangladesh Agricultural University, Mymensingh-2202,Bangladesh

DOI:

https://doi.org/10.5219/659

Keywords:

evaporative cooling, potato, sprouting, shrinkage, storage

Abstract

This research was carried out to achieve the objective of finding out the performance of a developed potato storage system in storage life and nutritional quality and comparing the system to the traditional practice in Bangladesh. A laboratory version of improved design of potato store and its construction was made at Bangladesh Agricultural University which consisted an evaporative cooling chamber, made of reinforced concrete cement; partially filled-in with water. Two varieties of potato (Diamant and Lal Pakri) were used in this research. Both large and small types for each kind of potato varieties were taken. Experimental design was set up for both improved storage bin and farmer's traditional practice. Spoilage, sprouting, shrinkage, moisture content, vitamin C, and total sugar content of potato were determined for both methods of storage at a regular interval and results were compared. Economic benefit of the developed storage system over traditional practice was also determined. From the result of the study, it appeared that the improved potato storage bin was better in shelf life and nutritional quality for storing potato than the farmer's traditional practice.

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Published

2017-01-21

How to Cite

Jubayer, F. ., Uddin, B. ., & Ziauddin, A. T. M. (2017). Effectiveness of a developed potato storage system in shelf life and nutritional quality compared to traditional practice in Bangladesh. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 11–19. https://doi.org/10.5219/659