University research seeks to place Idaho potatoes in the best light
University research seeks to place Idaho potatoes in the best light
Accent lighting is becoming increasingly popular in the supermarket. Carefully aimed bulbs can enhance the green waxy shine on avocados, boost sunny colors on bananas, and make radishes, grapes and blueberries look positively mouth watering.
According to new research conducted by scientists at the University of Idaho extension, however, some lights work better on potatoes than others. The study showed that certain bright overhead lights speed the rate at which potatoes turn green, and that's a consumer turnoff.
Fortunately, scientists were able to identify which type of lights flatter the natural beauty of a russet without compromising the integrity of the spud. According to the Idaho Potato Commission, there are also several other manageable recommendations that will ensure that Idaho potatoes maintain their trademark consistent quality, in addition to the lighting solutions.
According to Seth Pemsler, vice president of retail for the commission, research conducted by extension specialists at the University of Idaho is extremely useful because it helps the commission understand every aspect of the potato. In this case, the lighting research helps the Idaho potato industry educate retailers on how to maximize the quality of potatoes in their produce departments.
"We continually work with our retail partners to help them design optimum display conditions for Idaho potatoes," said Mr. Pemsler. "We pride ourselves on being the leading experts on potatoes and this type of research is invaluable to us. We applaud the efforts of the scientists, and we appreciate the ability to practice what we learned. The ultimate benefit is that the consumer is going to be assured the consistent quality that is our hallmark."
Potatoes are the living reproductive tissue of potato plants, and they accumulate chlorophyll on their surfaces when exposed to either natural or artificial light. The bright lights actually speed up the rate at which potatoes turn green.
The Idaho extension potato specialist who conducted the study acknowledged that accent lighting works. "It's effective. It makes food glow and pulls you over and says 'Look at me,' " said Nora Olsen, who recognizes that what might work for all of the other fruits and vegetables in the store does not promote good results in potatoes.
To determine which light sources have the least impact on potatoes, Dr. Olsen and Tina Brandt, a support scientist, evaluated six of them: fluorescent (two types), halogen, ceramic metal halide, fiber optic and fluorescent with filter.
The scientists measured the different light sources' effects on potatoes inside specially constructed "light rooms."
During nine days in light intensity comparable to retail levels, potatoes under fiber optic lighting turned green at the slowest rate. Spotlighted in the produce aisle, their shelf life increased by a half-day to a full day or even longer, Dr. Olsen estimated.
The study showed that fiber optic lighting -- or a combination of fiber optic accent lighting and standard fluorescent lighting -- will help retard greening in the retail store yet highlight the commodity for consumer eye- appeal.
As the marketing agent for the world's best-selling potato, the commission's job is to ensure that its potatoes are displayed in conditions that not only complement the russets, but protect and nurture the taste and performance enjoyed by the end-user, the consumer.
"We recognize the conundrum that this research presents our retail partners, but there are several short-term and easy- to-execute recommendations that will significantly lower the potential for greening," said Mr. Pemsler.
For instance, the commission's retail promotion directors encourage produce managers to rotate the potatoes in the displays at night (switch the potatoes on the top with the potatoes on the bottom) and/or to cover the potatoes at night with a light-blocking material.
Although Idaho is famous worldwide for its premium potatoes, some consumers don't realize that only potatoes grown in the Gem State can wear the "Grown In Idaho" seal. Both "Idaho Potatoes" and the "Grown in Idaho" seal are federally registered certification marks that belong to the commission.
According to new research conducted by scientists at the University of Idaho extension, however, some lights work better on potatoes than others. The study showed that certain bright overhead lights speed the rate at which potatoes turn green, and that's a consumer turnoff.
Fortunately, scientists were able to identify which type of lights flatter the natural beauty of a russet without compromising the integrity of the spud. According to the Idaho Potato Commission, there are also several other manageable recommendations that will ensure that Idaho potatoes maintain their trademark consistent quality, in addition to the lighting solutions.
According to Seth Pemsler, vice president of retail for the commission, research conducted by extension specialists at the University of Idaho is extremely useful because it helps the commission understand every aspect of the potato. In this case, the lighting research helps the Idaho potato industry educate retailers on how to maximize the quality of potatoes in their produce departments.
"We continually work with our retail partners to help them design optimum display conditions for Idaho potatoes," said Mr. Pemsler. "We pride ourselves on being the leading experts on potatoes and this type of research is invaluable to us. We applaud the efforts of the scientists, and we appreciate the ability to practice what we learned. The ultimate benefit is that the consumer is going to be assured the consistent quality that is our hallmark."
Potatoes are the living reproductive tissue of potato plants, and they accumulate chlorophyll on their surfaces when exposed to either natural or artificial light. The bright lights actually speed up the rate at which potatoes turn green.
The Idaho extension potato specialist who conducted the study acknowledged that accent lighting works. "It's effective. It makes food glow and pulls you over and says 'Look at me,' " said Nora Olsen, who recognizes that what might work for all of the other fruits and vegetables in the store does not promote good results in potatoes.
To determine which light sources have the least impact on potatoes, Dr. Olsen and Tina Brandt, a support scientist, evaluated six of them: fluorescent (two types), halogen, ceramic metal halide, fiber optic and fluorescent with filter.
The scientists measured the different light sources' effects on potatoes inside specially constructed "light rooms."
During nine days in light intensity comparable to retail levels, potatoes under fiber optic lighting turned green at the slowest rate. Spotlighted in the produce aisle, their shelf life increased by a half-day to a full day or even longer, Dr. Olsen estimated.
The study showed that fiber optic lighting -- or a combination of fiber optic accent lighting and standard fluorescent lighting -- will help retard greening in the retail store yet highlight the commodity for consumer eye- appeal.
As the marketing agent for the world's best-selling potato, the commission's job is to ensure that its potatoes are displayed in conditions that not only complement the russets, but protect and nurture the taste and performance enjoyed by the end-user, the consumer.
"We recognize the conundrum that this research presents our retail partners, but there are several short-term and easy- to-execute recommendations that will significantly lower the potential for greening," said Mr. Pemsler.
For instance, the commission's retail promotion directors encourage produce managers to rotate the potatoes in the displays at night (switch the potatoes on the top with the potatoes on the bottom) and/or to cover the potatoes at night with a light-blocking material.
Although Idaho is famous worldwide for its premium potatoes, some consumers don't realize that only potatoes grown in the Gem State can wear the "Grown In Idaho" seal. Both "Idaho Potatoes" and the "Grown in Idaho" seal are federally registered certification marks that belong to the commission.
