Effect of sprout inhibitors on potato tubers (Solanum tuberosum L.) stored at ambient or reduced temperatures

Mehta, Ashiv; Kaul, H. N.

doi:10.1007/bf02360580

Cited by 8 publications

(8 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is consistent with the findings of earlier workers using CIPC dust (1% a.i.) under storage temperatures of 6°C, 10°C and 25°C (Wessel and Wustman 1990) and under non-refrigerated conditions with temperatures of 16-30°C (Mehta and Kaul 1991;Singh et al 2004). Effective sprout inhibition was observed at both application rates of 20 and 30 mg a.i.kg −1 tubers (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…Besides, a major problem of the potato crisp industry is the lack of a continuous supply of tubers with low reducing sugar concentration to ensure the desired light crisp colour (Kadam et al 1991). There are few reports in the literature on the efficacy of these inhibitors under non-refrigerated storage systems (Mehta and Kaul 1991). Double treatment with CIPC dust proved effective in extending the storage life of potatoes under traditional storage methods like heaps and pits for up to 16 weeks, by reducing weight loss due to respiration and evaporation, sprouting and sprout growth in tubers (Mehta and Ezekiel 2003).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

2010

Self Cite

View full text Add to dashboard Cite

Indigenous non-refrigerated methods like heaps and pits are used in India for short-term storage of potatoes (Solanum tuberosum L.) to avoid distress sale. Storing untreated potatoes generally results in high losses from sprouting, moisture loss and rotting. To reduce storage losses by inhibition of sprouting and to determine the suitability of stored potatoes for processing into crisps, a single spray application of a commercial formulation of 3-chlorophenyl carbamate (CIPC or chlorpropham) 50% a.i., (Oorja, United Phosphorus Limited, Mumbai, India) of CIPC (or chlorpropham) was tested on potatoes during storage from March to June under two traditional storage methods [heap (17-33°C, 58-92% relative humidity (RH)) and pit (17-27°C, 72-95% RH)] in 2 years [2005 up to 90 days of storage (DOS) and 2006 up to 105 DOS], using four cultivars and two rates of CIPC application (20 and 30 mg a.i. kg −1 tubers). The two rates of application were comparably effective in reducing weight losses, sprouting and sprout growth in stored tubers, and the effect was more pronounced in pit storage than in heap storage. By contrast to untreated tubers, CIPC-treated potatoes remained turgid under the two storage methods and fetched market prices comparable to those for cold-stored (2-4°C) potatoes after 105 days of storage. Reducing sugar concentrations in treated potatoes decreased during storage especially in 2006 when the initial reducing sugar concentration was higher than in 2005. Crisp colour improved only in 2005 after Potato Research (2010) 53:1-15 90 DOS, but it deteriorated in 2006 during storage up to 105 DOS. Sucrose concentration increased tremendously during storage in 2 years. Only one cultivar (Kufri Chipsona-1) with low initial reducing sugar concentration and less sucrose accumulation during storage could produce acceptable colour crisps after storage in both years. The remaining three cultivars-with high initial reducing sugar concentration-were suitable for processing after storage in heap and pit in 2005, but not in 2006. Stored potatoes were safe for human consumption as the CIPC residue concentrations were far below the permissible level of 10 mg kg −1 as prescribed by the European Union. Single spray application of CIPC (20 mg kg −1 treatment) can effectively reduce storage losses in potatoes stored in traditional nonrefrigerated methods of heap and pit and extend the storage life by 90 to 105 days.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

2010

Self Cite

View full text Add to dashboard Cite

show abstract

“…Chemicals treatments, low temperature storage and ionizing irradiations are considered as an alternative method to inhibit sprouting. Chemicals such as maleic hydrazide (MH), isopropyl-N-3chlorophenylcarbamate (CIPC), isopropyl-N-phenylcarbamate (IPC) and tetrachloro nitrobenzene (TCNB) are used as effective sprout inhibitors but at the same time with a negative impact on the quality of tubers where its use would lead to prevent the development of wound periderm in potato tubers which cause an increase in microbial rots in storage (Mehta and Kaul, 1991) and induces an increase in reducing sugar causing darker fry color (Gichohi and Pritchard, 1995). Moreover, the residues of this chemical is a vital concern about the safety of food because its carcinogenic effects on consumers (Burton, 1992;Walsh,1995).…”

Section: Introduction: -mentioning

confidence: 99%

Sprouting Suppression and Quality Attributes of Potato Tubers as Affected by Post-Harvest UV-C Treatment under Cold Storage

Hassan¹,

Rahman²,

Liela³

2016

IJAR

View full text Add to dashboard Cite

“…Potato weight loss is primarily caused by tuber transpiration and respiration during storage. Transpiration contributes to more than 90% of total weight loss, and is mostly caused by diffusion of water vapor from the tuber skin to the surrounding air due to the difference in water vapor pressure within the cells of the tuber skin and the air, called water vapor pressure deficit [31,32]. The higher the ambient air temperature, the more water loss from the tuber.…”

Section: Warmer Wound-healing Temperature Resulted In Less Weight Losmentioning

confidence: 99%

“…Another factor that can cause potato weight loss is sprout growth during storage [32]. Burton [40] estimated that respiration of potatoes increases by 50% if sprouts reach 1% of tuber weight.…”

Section: Warmer Wound-healing Temperature Resulted In Less Weight Losmentioning

confidence: 99%

Effects of Wound-Healing Management on Potato Post-Harvest Storability

2020

View full text Add to dashboard Cite

A critical step in profitable post-harvest potato storage management is to cure tubers at appropriate temperatures long enough for rapid wound-healing to prevent disease and defect development, but not too long to jeopardize storage quality. A two-year storage study was conducted in macro-storage totes at the University of Wisconsin Hancock storage research facility to evaluate the effects of higher wound-healing temperatures (15.6 °C, 18.3 °C) imposed for different durations, and compare them to the U.S. potato industry’s standard practice (12.8 °C), on weight loss and frying quality of multiple processing potato varieties during long-term storage. It was found that in the experimental setting of this study, warmer wound-healing temperatures resulted in (1) less weight loss, particularly during the early storage season across varieties; (2) ameliorated senescent sweetening of the Snowden variety; (3) improved fry quality of the Russet Burbank variety; (4) and no apparent disease spread during long-term storage if tubers were harvested healthy out of fields. Overall, no significant difference was found between 15.6 °C and 18.3 °C regarding their treatment effects. Our conclusion is that compared to the current standard practice, higher wound-healing temperatures may have the potential benefits of improving potato storage quality while reducing the economic penalty associated with weight loss for specific varieties, but tubers should be healthy at harvest in order to gain the benefits. Further research is needed to test if those benefits of higher wound-healing temperatures hold true in large-scale commercial storage facilities.

show abstract

Effect of sprout inhibitors on potato tubers (Solanum tuberosum L.) stored at ambient or reduced temperatures

Cited by 8 publications

References 7 publications

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Sprouting Suppression and Quality Attributes of Potato Tubers as Affected by Post-Harvest UV-C Treatment under Cold Storage

Effects of Wound-Healing Management on Potato Post-Harvest Storability

Contact Info

Product

Resources

About