Storage life and biochemical changes of potato (Solanum tuberosum L) cultivars in cold chamber

Biochemical changes in potato tubers during storage especially at low temperature, not only causes of physiological weight loss but also reduces the nutritional value of the products. The effect of removal of nutrients from potato by hydroxylation of enzymatic activity, losses of water, breakage of starch during the storage at two temperature, i.e., room temperature and low temperature from cold storage. Nutritional and physical parameter both from room and cold chamber bring about some changes in sprout length, sprout weight, reducing sugar, total sugar and non reducing sugar content. However, during storage of potato tubers at low temperature reducing sugar, phenol and starch content increases, while non reducing sugar, amino acid and ascorbic acid content decreases. The changes in various quality parameters stored at refrigerated temperature were lesser as compared to those stored at room temperature.