THE EFFECT OF VARIETY ON THE POTENTIAL FOR POTATOES TO SPROUT AFTER PACKING

Bishop, Chris and Le Grys, Nicole (2019) THE EFFECT OF VARIETY ON THE POTENTIAL FOR POTATOES TO SPROUT AFTER PACKING. In: EAPR Postharvest 2019, 12-14 March, Norwich.

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THE EFFECT OF VARIETY ON THE POTENTIAL FOR POTATOES TO SPROUT AFTER PACKING
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Abstract

The objective of this project was to evaluate if sprouting would occur within a typical home storage period, taken as a week for potatoes bought from different supermarkets, and whether variety made a difference.
Sprouting of potatoes after packaging is an important issue with food waste becoming a more important issue. Wrap (2012) reported that the cosmetic quality concerns of sprouts were one of the most common reasons for the disposal of uncooked potatoes despite potato council advice to remove the sprouts prior to normal cooking and safe consumption.
Wrap (2009) identified 770,000 tonnes of potatoes were wasted in UK households each year of which 290,000 tonnes was classed as avoidable waste made up of un-consumed cooked potatoes (98,000 tonnes) and unprepared potatoes (180,000 tonnes).
Over a three year period baking potatoes were bought on a minimum of three times a month from the six major supermarkets giving a total sample of over 800 purchases ( two 2.5kg bags or equivalent in trays were defined as a purchase). The potatoes after purchase were all stored together in a dark cold store at 10oC (+ 1oC). After seven days the two packages for each supermarket were assessed for sprouting. The method of assessing sprouting was by using the sprouting index used previously by Sutton Bridge Research Station in the 1990’s.
The data analysis of commercial potatoes was selected from top 6 potato varieties from a total of 31 varieties and this was 82.95% of all the potatoes bought. The six most popular varieties were; Estima, Melody, Saxon, Osprey, Harmony and Marfona.
These results show that sprouting occurred in about 45% of the samples (305 out of 657) but although sprouting occurred on all varieties the choice of variety was significant and that the potential to have sprouted potatoes that may be thrown away or wasted was highest for Osprey with Marfona the lowest.
Wrap. (2009). Household Food and Drink Waste in the UK 2009. [www. document]. http://www.wrap.org.uk/sites/files/wrap/Household_food_and_drink_waste_in_the_UK_-_report.pdf (Accessed 21 December 2018).
Wrap. (2012). Reducing Supply Chain and Consumer Potato Waste [www. document]. http://www.wrap.org.uk/sites/files/wrap/Amcor%20project%20report%20final%2C%2003%20Jan%202012.pdf (Accessed 21 December 2018).

Keywords:Potatoes, Food Waste, Sprouting
Subjects:D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:35751
Deposited On:24 Apr 2019 15:01

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