COATING OF POTATOES TO PREVENT GREENING

摘要

A method for preventing greening due to chlorophyll formation in raw unpeeled potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the tubers in an aqueous emulsion containing a surfactant so as to form a continuous film on the surface of the tuber which is relatively impermeable to carbon dioxide thereby ensuring an atmosphere containing at least 15% CO2 within the film and in the tuber. The surfactant preferably contains long chain fatty acid moieties and polyoxyalkylene or polyhydroxy moieties, and has an HLB rating below about 15. The amount of surfactant required can be substantially reduced and a tighter film produced by addition of an aliphatic hydroxy acid containing 3-6 carbon atoms to the surfactant emulsion before application.