Elucidating Storage and Biological Mechanisms Influencing the Efficacy of Anti-Greening Edible Coatings for Potato Tubers

Lead Applicant: Loong-Tak Lim

Research Priority: Innovative Products & Product Improvement

Program Type: Tier 1

Funding Cycle: 2026/2027

Research Centre: N/A

Research Summary: Greening in potatoes due to light exposure leads to discoloration and toxic glycoalkaloid formation. While storing in darkness and using opaque packaging are effective, these interventions pose retail, commercial and environmental disadvantages. Recently, a protein-cellulose-based edible coating was discovered that, when applied to the surface of whole potato tubers, effectively inhibited greening when the potatoes are exposed to light. Importantly, the micron-thick coating retains the natural appearance of the tubers.  The objective of the proposed research is to unravel the mechanism by which the biopolymer coating prevents greening in potatoes and to identify the post-harvest factors that influence greening to mitigate potential scale-up challenges.