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Effect of Immersion in Garlic and Dill Seed Extract on some Storability Parameters of Potato Tubers | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 4, 2017, Pages 79-87 | ||
| Author | ||
| Ali M. O. Aljabary | ||
| Abstract | ||
| This study was done by immersion of Potato tubers cv. Marfona in three concentrations of garlic extract (0, 3 and 6%) and three concentrations of dill seeds extract (0, 3 and 6 gm.L-1) in addition to the combinations between the treatments for ten minutes to investigate their effect on some storability parameters of tubers. The samples were stored for 4 month at 5 ± 1 ºC, and 65-75% relative humidity in labs of food industry department/ technical college of applied science - Hajabja. The results indicated that an significant increase in total solids and decrease in starch ratio and tubers hardness due to immersion in 6% of garlic extract, beside that immersing tubers in 3% of garlic extract significantly increase TSS compared with control. Immersing of potato tubers in 3 and 6 gm.L-1 of dill seeds extract had a significant effect in reducing moisture and starch percentage and increase total solids in tubers. Total solids in potato tubers treated with 6% of garlic extract + 3 gm.L-1 of dill seeds extract was significantly higher than other interaction treatments. | ||
| Keywords | ||
| Garlic extract; Dill seeds; Potato tubers | ||
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