Alternative compounds for the maintenance of processing quality of stored potatoes (Solanum tuberosum)
1999
Kalt, W. | Prange, R.K. | Daniels-Lake, B.J.
Alternative sprout inhibitors were tested for their efficacy in retaining processing quality of potatoes during long term storage. Carvone, dimethylnaphthalene and ethylene were compared to the commercial standard, CIPC, (isopropyl N-(3-chlorophenyl) carbamate) and an air control, for their effects on sprout development, fry color and sugar content of potato tubers, during 25 weeks of storage at 9C. All treatments reduced sprouting although the amount of sprouting varied among treatments. At the end of the 25 week storage period, the amount of sprouting based on total sprout weight and maximum sprout length was, in order from least to most, CIPC, carvone, ethylene, DMN and air. Poorer processing quality due to darker fry color and higher levels of reducing sugars and sucrose occurred in the ethylene-treated potatoes. If properly applied, these sprout inhibitors could be commercially acceptable, although each may have practical advantages and disadvantages.
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