Shelf Life Determination of Idaho and Red Potatoes Stored in Three Types of Bags

On average, common losses throughout harvest and storage of potatoes range from 2 40%. Factors that impact loss include storage conditions such as temperature, absence of light, and humidity. When changes occur in the carbohydrate composition, enzymatic activity, and moisture loss the quality of the potato deteriorates. The purpose of this research study was to investigate whether the type of storage bag impacted the carbohydrate composition, enzymatic activity andlor moisture loss in potatoes. Two types of potatoes, Idaho (Russet) and Norland red, were used in the study. Three types of mesh polymer bags were used; knitted L sewn bag, wicked claf mesh bag, and a claf half-n"halfbag. The type of storage bag did not affect carbohydrate composition, enzymatic activity, or moisture loss of either the Idaho (Russet) or Norland red potato. Thus, when stored under conditions of98% relative humidity and 42° F, the