Biochemical Changes in Storage of Potato Treated with Cetyl Alcohol and Sodium Fluoride1

Abstract

Treating tubers of potato (Solatium tuberosum L.) with 10,25, and 50 mg/liter cetyl alcohol reduced rotting and total soluble solids content, but increased ascorbic acid and starch content during a storage period of 3 months. Treatments with sodium fluoride did not check rotting, did not affect total soluble solids content, increased ascorbic acid content, and decreased starch content of tubers.