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A comprehensive study was planned to identify best packaging material for the variety “Lady Rosetta” which has a higher market demand. Three different packaging materials (i.e. jute, polypropylene and cotton bags) shown as T1 (control), T2 (Jute packaging), T3 (Polypropylene net bags) and T4 (Cotton packaging) were used. Physico-chemical (weight loss, total soluble solids, pH, starch and sugars) and functional attributes (ascorbic acids and total phenolic contents) were investigated at 15 days interval during storage (25±2oC). The processing performance of stored potato was also assessed in terms of chip crispiness, flavor and color. The physico-chemical parameters investigated revealed an increased weight loss during storage in all samples, however, lower weight loss in polypropylene net bags with a significant difference at P ≤ 0.05. Similarly, total soluble solids increased throughout storage in with a minimum mean value in T3, however a decline observed in pH values with significant difference (P ≤ 0.05). Starch content reduced in the stored samples, while glucose content and total sugars increased significantly (P ≤ 0.05) in all samples. Maximum increase was observed in T1 and minimum in T3. Total phenolic contents showed a slight increase, while ascorbic acid reduced during 105 days storage in all samples. Superior processing results were obtained for the polypropylene stored samples followed by jute and cotton bags. The overall results revealed that polypropylene packaging was found best in maintaining tuber quality attributes up to 105 days during ambient storage. Thus, it is suggested that polypropylene net bags may be used for storage of potato as packaging material.
Keywords: Potato; Packaging material; Quality attributes; Storage