Irungu, F. G.Tanga, C. M.Ndiritu, F. G.Mwaura, L.Moyo, M.Mahungu, S. M.2025-03-212025-03-212022Irungu, F. G., Tanga, C. M., Ndiritu, F. G., Mwaura, L., Moyo, M., & Mahungu, S. M. (2022). Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes (Solanum tuberosum L.). Journal of Food Processing and Preservation, 46(11), e16941.https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16941https://repository.chuka.ac.ke/handle/123456789/16820Research ArticleThis 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.en-USMagnetic FieldsGlycoal- kaloidsα-chaconineα-solaninePotatoesArticle