The effect of treatment of tubers with Chlorprofam on the keeping quality, biochemical parameters and suitability of potatoes for processing

Relevance. Potatoes are not only the most useful food product, both in its raw form and in its processed products, but they are also valuable technical raw materials, and therefore there is a need to increase the shelf life of tubers and preserve their quality for further processing into various types of potato products: dry, fried, frozen, canned. Methods . Analytical studies were carried out in the soil and climatic conditions of the Moscow region in the laboratories of plant protection, storage and processing of potatoes on the basis of the Russian Potato Research Centre (RPRC) in accordance with officially approved methods. The processing of commercial tubers was carried out in storage using a special temperature misting agent Based on the results of the studies conducted, the purpose of which was to identify the most effective inhibitor drug that effectively reduces potato losses during storage and ensures the required quality of tubers intended for industrial processing, it became possible to save most of the products obtained at the production sites and, if necessary, supply to places of sale, which significantly reduces losses. Results. The results of the effectiveness of processing potato tubers of the Pennant, Grand and Luck varieties stored with the germination inhibitor Chlorprofam, which significantly reduced the natural loss of weight, technical waste, absolute rot and sprouts during long-term storage at 8-9 °C by a total of 4.0%; 7.1% and 4.8%, respectively, and was due to complete inhibition of germination of tubers stored. The research revealed a tendency to decrease the content of reducing sugars in tubers by the end of the storage period (in two of the three studied varieties, the decrease was 0.18%). The use of the Chlorprofam germination inhibitor made it possible to obtain crispy potatoes and French fries of higher quality.