Research

21 May 2019

We invest in a broad range of research activities. This review covers the investment made by AHDB Cereals & Oilseeds and AHDB Potatoes.

5 March 2019

The latest scientific progress in all fields of post-harvest research and development will be presented at a conference in Norwich on 12 to 14 March.

7 November 2018

To increase awareness of energy costs and identify options for energy savings, Eight sites were chosen to be part of the first project year (2007/08); these were four processing stores and four pre-pack stores of varying ages and conditions. A further twenty eight stores were selected to be part of the second year (2008/09) and, the third and final year (2009/10) of the project.

7 November 2018

A significant issue raised at the 2007 AHDB Potatoes Forum on potato storage was the effects of the atmosphere within refrigerated stores on tuber quality. This includes interactions between carbon dioxide and other atmospheric treatments, notably ethylene used for sprout suppression.

7 November 2018

In recent years a number of potato carbon footprints have been produced. In some cases storage has been highlighted as the biggest single contributor. However, the validity of these assessments is not clear and they are often contradictory. There is therefore a need for an independent assessment of the publically available carbon footprints that have been carried out to determine their validity and, if necessary, recommend how they might be improved.

7 November 2018

Applied research and commercial evaluations in the UK and overseas have shown that inverters can offer potential benefits in terms of enhanced chemical application and lower energy use in potato stores. However, what is not at all well understood is the impact of their use on the effectiveness of the store’s ventilation system as slowing fan speeds is taking the ventilation system outside previously-adopted limits. Reductions in fan speed are likely to affect weight loss, air penetration and distribution but there is no data available to assess the impact of these changes on the store performance and, ultimately, the crop.

7 November 2018

Storage of potatoes for the fresh market is carried out at low temperatures, typically in the range 2 to 3.5°C. A storage temperature in this range is selected in order to maintain the appearance of crops, with conditions restricting the development of skin blemishing diseases, maintaining bloom and limiting weight loss. The maintenance of a low storage temperature however adds to the costs of storage and induces sweetening. As well as affecting flavour and texture, sugar formation in combination with amino acids, results in relatively high acrylamide levels when certain preparation methods are employed.