Agriculture, Pêche et Aquaculture
Department of Agriculture, Aquaculture and Fisheries
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  Effect of Oxidate on Potato Storage Diseases, Sugars and Fry Color

Khalil I. Al-Mughrabi1

Partner: BioSafe Systems Inc., Connecticut, USA

Abstract: A storage trial was conducted in 2001/2002 at the Potato Storage Management Centre of the Potato Development Centre, New Brunswick Department of Agriculture, Fisheries and Aquaculture in Wicklow, New Brunswick, Canada to study the efficacy of Oxidate for preventing the development of the following selected storage diseases: Fusarium dry rot, silver scurf, and soft rot. The effect of Oxidate on qualitative traits such as potato glucose content, sucrose content and French fry color were also studied before and after treatments. Observations concerning the corrosive nature of Oxidate were also made. Two potato cultivars, Shepody and Norland, were used in this trial. Potato samples in mesh bags (20 lb. each) untreated with sprout inhibitors were placed in wooden pallet boxes commonly used in potato storages. Each box was divided by a wooden divider into two portions. Six samples of Shepody were placed in one portion, and 6 samples of Norland were placed in the other portion. Three treatments (control, Oxidate 1:50, and Oxidate 1:100) were replicated three times for each cultivar. Treatments were applied daily for 2 weeks (8 hr/day), and then once (8 hr) per week for the duration of the experiment. Prior to the application of treatments, potato samples were inoculated with solutions of Fusarium sp., Helminthosporium solani, and Erwinia spp., respectively. Three boxes, each divided into 2 portions, were used in each treatment. Each box represented one replicate, where replicate 1 was on the top, replicate 2 in the middle, and replicate 3 on the bottom. The boxes were wrapped with a heavy plastic to force the air coming from the plenum to go through the potatoes in the boxes. A sheet of plastic was used to cover the top box. The boxes were stored in potato bins at 50 °F, 90+% RH. Airflow was 1.25 CFM/100 cwt. of potatoes. Oxidate was applied using a humidifier placed on the plenum under the bottom box in each bin, which allows the mist to be distributed upward. Sampling was done 6 times: before treatment, 2 weeks after treatment, 4 weeks after treatment, 8 weeks after treatment, 12 weeks after treatment, and 16 weeks after treatment. Ten tubers were randomly sampled from each bag and assessed for sprouting, disease severity, sucrose content, glucose content, and fry color. Results indicated that Oxidate was effective in preventing the development of Fusarium dry rot, silver scurf and soft rot. Oxidate had promoted sprouting over the storage period of 16 weeks, but did not affect sucrose and glucose content or fry color. Oxidate seems to have a corrosive effect on metal objects that are in direct contact with the product in the storage bins

1Potato Development Centre, Department of Agriculture, Fisheries and Aquaculture, 39 Barker Lane, Wicklow, New Brunswick, E7L 3S5

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