Skip to the main content

Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Review article

https://doi.org/10.31727/gzb.45.6.11

Potato processing and storage

Ana Matin ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Karlo Špelić orcid id orcid.org/0009-0009-0467-054X ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Tajana Radić ; Hrvatska poljoprivredna komora, Zagreb, Hrvatska
Tomislav Vašarević ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Božidar Matin ; Fakultet Šumarstva i drvne tehnologije, Sveučilište u Zagrebu, Hrvatska

Full text: croatian pdf 98 Kb

page 110-115

downloads: 317

cite

Download JATS file

Abstract

Potato (Solanum tuberosum L.) historically has been an important source of food in the world. In order for potatoes to be used throughout the year, it is necessary to preserve their physical and chemical properties by processing them. Potato processing includes drying, cleaning, sorting and processing into finished products. After the potato harvest, they are cleaned of soil and impurities, healthy and well-cleaned potato goes to the storage. Potatoes are stored in temporary and permanent warehouses at the optimal storage temperature. By maintaining optimal consditions in the warehouses, which include monitoring of temperature, humidity and air composition, losses are reduced to the smallest possible extent (about 3.7%), and the potato maintain a satisfactory quality. Accordingly, the aim of this paper is to determine and provide an overview of the most favorable way of processing and storing potatoes.

Keywords

potato; processing; storage

Hrčak ID:

287459

URI

https://hrcak.srce.hr/287459

Publication date:

14.12.2022.

Article data in other languages: croatian

Visits: 930 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 11 November 2022

Date accepted: 28 November 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 110-115

DOI: 10.31727/gzb.45.6.11

Article Information (continued)

Categories:

Subject: Pregledni rad

Categories:

Subject: Review-article

Keywords:

Keyword: krumpir

Keyword: dorada

Keyword: skladištenje

Keywords:

Keyword: potato

Keyword: processing

Keyword: storage

Dorada i skladištenje krumpira

Translated Title (en): Potato processing and storage

Ana Matin[1]

Email:

Karlo Špelić[1]

Email: kspelic@agr.hr

Tajana Radić[2]

Email:

Tomislav Vašarević[1]

Email:

Božidar Matin[3]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

[2] Hrvatska poljoprivredna komora, Zagreb, Hrvatska

[3] Fakultet Šumarstva i drvne tehnologije, Sveučilište u Zagrebu, Hrvatska

Abstract

Krumpir (Solanum tuberosum L.) je kroz povijest bio važan izvor hrane u svijetu. Kako bi se krumpir mogao koristiti kroz cijelu godinu potrebno je očuvati njegova fizikalna i kemijska svojstva doradom. U doradu krumpira pripada sušenje, čišćenje, sortiranje i preradu u gotove proizvode. Nakon berbe krumpira gomolji se čiste od zemlje i primjesa, dok zdravi i kvalitetno očišćeni gomolji odlaze na skladištenje. Krumpir se čuva u privremenim i stalnim skladištima na optimalnoj temperaturi skladištenja. Održavanjem optimalnih uvjeta u skladištima koji obuhvaćaju praćenje temperature, vlažnosti i sastava zraka smanjuju se gubici na najmanju moguću mjeru (oko 3,7 %), a gomolji održavaju i zadovoljavajuću kvalitetu. Slijedom navedenog, cilj ovog rada je utvrditi i dati pregled za najpovoljniji način dorade i skladištenja krumpira

Translated Abstract

Potato (Solanum tuberosum L.) historically has been an important source of food in the world. In order for potatoes to be used throughout the year, it is necessary to preserve their physical and chemical properties by processing them. Potato processing includes drying, cleaning, sorting and processing into finished products. After the potato harvest, they are cleaned of soil and impurities, healthy and well-cleaned potato goes to the storage. Potatoes are stored in temporary and permanent warehouses at the optimal storage temperature. By maintaining optimal consditions in the warehouses, which include monitoring of temperature, humidity and air composition, losses are reduced to the smallest possible extent (about 3.7%), and the potato maintain a satisfactory quality. Accordingly, the aim of this paper is to determine and provide an overview of the most favorable way of processing and storing potatoes.

This display is generated from NISO JATS XML with jats-html.xsl. The XSLT engine is libxslt.