Technical Optimization Of Ethanol Fumigation To Control Greening Of Post-harvest Potato(Solanum Tuberosum L.)

Potato?Solanum tuberosum L.? would green under the light during logistics and marketing afterharvesting with the generation and accumulation of toxic glycoalkaloids, which would bringharm to consumers'health and cause losses to dealer. The paper, based on former researches in laboratory, determined the optimum ethanol fumigation conditions that inhibited greening firstly, and then, on the basis of which, the feasibility improving effect on greening inhibition and decreasing decay of the optimum ethanol condition combining with N₂ treatment was discussed. Besides, the result of ethanol fumigation combining with N₂ delaying greening was tested under the commercial shelf condition of 20 ?, 150- 200 lux light intensity and 12h/d illumination. Results showed that:1. The optimum ethanol fumigation to control greening of postharvest potato was 600 ?L/L ethanol fumigation 24h at 20 ?. Lower concentration could not inhibit greening effectively andhigher would result in dacay. The effect of 600 ?L/L ethanol fumigation 24h on inhibiting greening was significantly better than that of 12h fumigation and the effects of 600 ?L/L ethanol fumigation 24h on inhibiting greeninghad no significance at 10 ? and 20 ?.2. Ethanol fumigation combining with N₂ improved greening control effect and decreased potato decay. Different ethanol concentrations?200 ?L/L, 400 ?L/L, 600 ?L/L? were combined with N₂ treatment to inhibited greening and the effect of 600 ?L/L ethanol combining with N₂ treatment on inhibiting greening was the best. Under the condition of 20 ?, 400 lux, 24h/d illumination, 600 ?L/L ethanol combining with N₂ treatment inhibited chlorophyll generation effectively and delayed potato greening for 6- 7 d, and pure 600 ?L/L ethanol treatment delayed for 2 d compared with control under light?CKL?. Both the average rot degree of the two treatmens was very slight, below 1. Besides, 600 ?L/L ethanol combining with N₂ treatment inhibited glycoalkaloids generation in potato peel and tubers significantly. N₂ treatment,however, didn't delay potato greening and also didn't inhibit glycoalkaloids generation. So, it was the ethanol rather than N₂ that inhibited glycoalkaloids generation in 600 ?L/L ethanol combining with N₂ treatment 3. Under commercial shelf condition?20 ?, 150- 200 lux light intensity and 12h/d illumination?, 600 ?L/L ethanol fumigation combining with N₂ treatment delayed potato greening for 9- 10 d, 600 ?L/L ethanol fumigation for 4- 5 d and N₂ treatment didn't compared with CKL. So, the effect of 600 ?L/L ethanol fumigation combining with N₂ treatment on greening control was the best.