Discolouration of Potato Tubers Under Retail Light: Cultivar Variations and Effect of Different Packaging Materials for Folva Potatoes Stored at 20 and 6 °C

Abstract Light exposure of potatoes induces formation both chlorophyll (greening) and toxic glycoalkaloids (GAs). Greening leads to rejection by consumers thus food waste economic loss. The aim this study was (1) light sensitivity with respect colour changes GA development for different Norwegian grown potato cultivars stored at 20 °C (2) evaluate the protective effect selected packaging materials on in cv. Folva 6 °C. Potatoes seven were under LED illumination 4 days Changes measured during storage Minolta Chroma meter visually assessing limit unacceptable change colour. tested became times (24–60 h) differed absolute values relative values. levels total without did not correspond well cultivar packaged barrier properties, followed 18 None types provided sufficient protection from light. All unacceptably green after 2 (16 h/day) while 9 days. Packaging material should a transmittance below 0.02 W/m avoid grocery stores.