You are here

807/208 CIPC Effects on Stored Potatoes

Publication Date: 
23 August 2011
Author/Contact :
Author/Contact: 
Harry Duncan

Contractor :
Contractor: 
University of Glasgow

Full Research Project Title: An investigation of the potentially detrimental effects of CIPC use on the processing quality of stored potatoes
Duration: October 1999 - March 2003

Aim: To evaluate the effects of CIPC on the proceesing quality of potatoes.

CIPC fogging equipment introduces not only carbon dioxide to a store, but also small amounts of ethylene, and maybe other volatiles, which adversely affect the fry colour of processing potatoes.

This study identified volatiles through a survey of commercial stores. It also studied the influence of fogger settings on volatile production. Trials at Sutton Bridge Crop Storage Research evaluated volatile control strategies, in order to develop store management recommendations to negate any detrimental effect that volatiles have on potato quality from store.

The results showed that carbon dioxide output from fogging machines is less significant than expected and levels were too low to account for the deterioration. Ethylene is introduced into stores as a result of the fogging process. It is a by-product of the fuel used to produce the thermal fog and causes a deterioration in fry-colour.

Earlier ventilation of stores and fewer fog applications both led to relatively better fry colour. Another successful technique involved using alternative fuels to generate the thermal fogs. Methanol was very successful but is substantially more expensive than petrol. Liquid petroleum gas (LPG) resulted in a marginal improvement, but it is expected that results would have been better were it not for problems adapting the burner system to use the fuel.

Reports

Publication upload: 
How useful did you find this information?
Only logged in users can vote. Click on a star rating to show your choice, please note you can only vote once.
Rating: 
0
No votes yet