The Effects of Post Harvest Heat Processing and Storage on Physico-mechanical Properties and Tuber Quality of Potatoes

In this study, the effects of post harvest heat processes (temperature and time) and storage treatments on physico-mechanical properties and tuber quality of potato (cv.marabel) were investigated. three different heat temperature treatment (55˚c, 57.5˚c, 60˚c) and 45 and 90 days storage time were used. physico-mechanical properties such as size dimension, geometric mean diameter, sphericity, surface area, volume, weigth lose and puncture force along x (length) and y (width) axes were determined. chemical properties such as ph, total soluble solid content, total acidity, dry matter and colour characteristics of skin and flesh potatoes for heat processing treatments and storage time were evaluated. in this experiment, the different of postharvest heat processing temperature, time and storage periods affected the physico-mechanical properties and tuber quality of potatoes. 55˚c heat processing temperature and 0 minute (dip up) heat processing time for 45 days storaged potato given small changes better results than the other treatments. puncture force was higher along x axis than y axis for heat processing and storage period treatments.