Use of Magnetic Fields Reduces α-chaconine, α-solanine, and Total Glycoalkaloids in Stored Potatoes (Solanum tuberosum L.)

Abstract

This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoal- kaloids (GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and alternating current [AC]), magnetic field intensity (1, 2, and 3 mT), and storage type (dark store—herein referred to as the control store and a commercial store with varying light intensity) on quantities of GAs were investigated. Subjecting tubers to increasing levels of MF intensities and placing them in the control store led to a significant (p < .05) decrease in α-chaconine and an increase in α-solanine. However, storage of potatoes in the commercial store after exposure to increasing MF intensities led to a significant (p < .05) decrease in α-solanine and an increase in α- chaconine. The use of AC MF with an intensity of 2 mT resulted in a significant (p < .05) reduction in α-chaconine, α-solanine, and TG. Novelty impact statement: Magnetic fields are an emerging non-thermal technology that has wide potential in food processing applications. The findings in the current work revealed that magnetic fields can be used to reduce quantities of toxic glycoal- kaloids in potatoes during storage, and thus improve their postharvest quality. The results offer practical insights on postharvest management of potatoes to ensure re- duction of losses and thus positively impact food and nutritional security.