ArticlePloS one2020
Quantifying risk factors associated with light-induced potato tuber greening in retail stores.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Light-Quality-Dependent Greening and Steroidal Glycoalkaloid Accumulation in Potato Tubers: Regulatory Mechanisms and Postharvest Strategies to Reduce Food Safety Risks.Foods (Basel, Switzerland) · 2025Article
- Physiological and Molecular Mechanisms of Light-Induced Greening in Potatoes: A Path to Food Safety.Foods (Basel, Switzerland) · 2025Review
- Relative importance of chlorophyll metabolic genes for light-induced greening of potato tubers.Photosynthetica · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Light conditions in retail stores may contribute to potato greening. In this study, we aimed to develop a potato tuber greening risk rating model for retail stores based on light quality and intensity parameters. This was achieved by firstly exposing three potato varieties (Nicola, Maranca and Kennebec) to seven specific light wavelengths (370, 420, 450, 530, 630, 660 and 735 nm) to determine the tuber greening propensity. Detailed light quality and intensity measurements from 25 retail stores were then combined with the greening propensity data to develop a tuber greening risk rating model. Our study showed that maximum greening occurred under blue light (450 nm), while 53%, 65% and 75% less occurred under green (530 nm), red (660 nm) and orange (630 nm) light, respectively. Greening risk, which varied between stores, was found to be related to light intensity level, and partially explained potato stock loss in stores. Our results from this study suggested that other in-store management practices, including lighting duration, average potato turnover, and light protection during non-retail periods, likely influence tuber greening risk.
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