<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Consumption of ware potatoes in the tropics may be enhanced by storage under conditions that inhibit sprouting, most important of which is the temperature. The effects of storage temperatures (10 °C and 23 °C) and two alternatives to the chlorpropham (CIPC): 1,4-dimethylnaphthalene (DMN) and peppermint oil (PMO), a biorational inhibitor, were evaluated for tuber sprout suppression at postharvest. Tubers of three cultivars – ‘Asante’, ‘Kenya Mpya’, and ‘Shangi’ – with different dormancy lengths were assessed. Storage temperatures and suppressant effects on tuber sprouting, sprout length and sprout numbers per tuber were investigated in replicated storage experiments. Significant differences in sprout inhibition were observed between the two temperatures with suppressive effects higher at 10 °C than in 23 °C. CIPC had the greatest suppressive effect on tuber sprout inhibition at both temperatures. After 24 weeks of storage, the suppressive effects of CIPC at 10 °C was 100% on the three cultivars, whereas all the nontreated tubers sprouted after six (‘Shangi’), twelve (‘Asante’), fourteen (‘Kenya Mpya’) weeks of storage. At 23 °C, the effectiveness of CIPC followed the dormancy period of the cultivars, with ‘Shangi’ recording significantly more sprouted tubers followed by ‘Asante’ and ‘Kenya Mpya’. The inhibition of sprouting by DMN and PMO varied with storage temperatures and cultivars, but were significantly greater than the nontreated tubers. At 10 °C, the effectiveness of DMN treatment was equal to that of CIPC for ‘Kenya Mpya’ resulting in 100% inhibition. In the PMO treatments, complete inhibition of sprouting was observed for 18 weeks on cultivars ‘Asante’, ‘Kenya Mpya’ and 14 weeks on ‘Shangi’. At 23 °C, PMO suppressed sprouts for 14 weeks on ‘Asante’ and ‘Kenya Mpya’ and on ‘Shangi’ for 8 weeks. Storage temperature effects on sprout length and numbers varied with inhibitor type and cultivar. These findings showed that in potato tuber storage, inhibitors can replace low temperature but to an extent depending on the cultivar dormancy character and storage length, thus enabling greater consumption of potatoes in tropical regions.</p>
</abstract>

Consumption of ware potatoes in the tropics may be enhanced by storage under conditions that inhibit sprouting, most important of which is the temperature. The effects of storage temperatures (10 °C and 23 °C) and two alternatives to the chlorpropham (CIPC): 1,4-dimethylnaphthalene (DMN) and peppermint oil (PMO), a biorational inhibitor, were evaluated for tuber sprout suppression at postharvest. Tubers of three cultivars – ‘Asante’, ‘Kenya Mpya’, and ‘Shangi’ – with different dormancy lengths were assessed. Storage temperatures and suppressant effects on tuber sprouting, sprout length and sprout numbers per tuber were investigated in replicated storage experiments. Significant differences in sprout inhibition were observed between the two temperatures with suppressive effects higher at 10 °C than in 23 °C. CIPC had the greatest suppressive effect on tuber sprout inhibition at both temperatures. After 24 weeks of storage, the suppressive effects of CIPC at 10 °C was 100% on the three cultivars, whereas all the nontreated tubers sprouted after six (‘Shangi’), twelve (‘Asante’), fourteen (‘Kenya Mpya’) weeks of storage. At 23 °C, the effectiveness of CIPC followed the dormancy period of the cultivars, with ‘Shangi’ recording significantly more sprouted tubers followed by ‘Asante’ and ‘Kenya Mpya’. The inhibition of sprouting by DMN and PMO varied with storage temperatures and cultivars, but were significantly greater than the nontreated tubers. At 10 °C, the effectiveness of DMN treatment was equal to that of CIPC for ‘Kenya Mpya’ resulting in 100% inhibition. In the PMO treatments, complete inhibition of sprouting was observed for 18 weeks on cultivars ‘Asante’, ‘Kenya Mpya’ and 14 weeks on ‘Shangi’. At 23 °C, PMO suppressed sprouts for 14 weeks on ‘Asante’ and ‘Kenya Mpya’ and on ‘Shangi’ for 8 weeks. Storage temperature effects on sprout length and numbers varied with inhibitor type and cultivar. These findings showed that in potato tuber storage, inhibitors can replace low temperature but to an extent depending on the cultivar dormancy character and storage length, thus enabling greater consumption of potatoes in tropical regions.

Effect of Storage Temperature and Postharvest Tuber Treatment with Chemical and Biorational Inhibitors on Suppression of Sprouts During Potato Storage

Department of Plant Science and Crop Protection

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Consumption of ware potatoes in the tropics may be enhanced by storage under conditions that inhibit sprouting, most important of which is the temperature. The...

Effect of Storage Temperature and Postharvest Tuber Treatment with Chemical and Biorational Inhibitors on Suppression of Sprouts During Potato Storage

Publicado en línea: 21 ene 2021

Páginas: 83 - 94

Recibido: 01 feb 2019

Aceptado: 01 sept 2020

DOI: https://doi.org/10.2478/johr-2021-0001

Palabras clave
potato sprout inhibitors, postharvest, peppermint essential oil, chlorpropham alternatives, 1,4-dimethylnaphthalene

© 2021 Winnie Wanjiku Murigi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Storage Temperature and Postharvest Tuber Treatment with Chemical and Biorational Inhibitors on Suppression of Sprouts During Potato Storage

Publicado en línea: 21 ene 2021

Páginas: 83 - 94

Recibido: 01 feb 2019

Aceptado: 01 sept 2020

DOI: https://doi.org/10.2478/johr-2021-0001

Palabras clavepotato sprout inhibitors, postharvest, peppermint essential oil, chlorpropham alternatives, 1,4-dimethylnaphthalene

© 2021 Winnie Wanjiku Murigi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
potato sprout inhibitors, postharvest, peppermint essential oil, chlorpropham alternatives, 1,4-dimethylnaphthalene