Retardation of sprouting of potatoes by carbon dioxide storage

Studies on the Dormancy and Sprouting of Potatoes

“…In the earlier experiments accumulation of carbon dioxide had of course been accompanied by a corresponding depletion of oxygen. Kardos & Blood (1947) retarded the sprouting of potatoes stored in wooden barrels by allowing respiratory carbon dioxide to accumulate to approximately 12 %, there being sufficient ventilation to prevent further accumulation. In other experiments, the respiratory carbon dioxide was supplemented from a cylinder of compressed gas, and in yet others concentrations of 7-6 and 10-5 % carbon dioxide were maintained by the interaction of diffusion from the barrels and a continuous How of carbon dioxide from a cylinder.…”

Use of NAA to inhibit sprouting in sweet potatoes (Ipomea batatas)

“…Many methods of sprout suppression have been investigated. However, most work has been carried out on Solanum tuberosum L. These methods include low temperature storage (Buitelaar 1981); the use of chemical suppressants such as derivatives of naphthaleneacetic acid (NAA) (Guthrie 1938(Guthrie ,1939Denny et a1 1942;Pujals et a1 1947;Gandarillas and Nylund 1949;Rakitin and Trojan 1949;Rama and Narasimham 1987); isopropyl-N-phenylcarbamate (IPC) and isopropyl-N-(3chlorophenyl) carbamate (CIPC) (Buitelaar 1981); modified atmosphere storage (Kardos and Blood 1947); relative humidity and light control (McIntyre and Quick 1984); heat treatment (Rama and Narasimham 1985); oil dipping (Wu and Salunkhe 1972a); a hot paraffin wax (Wu and Salunkhe 1972b) and irradiation (Buitelaar 1981). There have been very few investigations of sprout suppression in sweet potatoes.…”

Studies on the Dormancy and Sprouting of Potatoes

“…Thornton (1933Thornton ( , 1939 found that storage for a few days in high concentrations of CO2 hastened subsequent sprouting. Kardos & Blood (1947) found that storage in an atmosphere with an average CO2 content of 10-5% and an average O2 content of 13-6% was effective in retarding the sprouting of non-dormant tubers of the variety Katahdin stored at 51-54° F.…”