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Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage

Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has i...

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Autores principales: Thoma, Jena L., Cantrell, Charles L., Zheljazkov, Valtcho D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696970/
https://www.ncbi.nlm.nih.gov/pubmed/36432783
http://dx.doi.org/10.3390/plants11223055
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author Thoma, Jena L.
Cantrell, Charles L.
Zheljazkov, Valtcho D.
author_facet Thoma, Jena L.
Cantrell, Charles L.
Zheljazkov, Valtcho D.
author_sort Thoma, Jena L.
collection PubMed
description Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of Myrtus communis and Melaleuca quinquenervia significantly reduced sprout length relative to the control but did not have any effect on sprout number. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations.
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spelling pubmed-96969702022-11-26 Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage Thoma, Jena L. Cantrell, Charles L. Zheljazkov, Valtcho D. Plants (Basel) Article Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of Myrtus communis and Melaleuca quinquenervia significantly reduced sprout length relative to the control but did not have any effect on sprout number. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations. MDPI 2022-11-11 /pmc/articles/PMC9696970/ /pubmed/36432783 http://dx.doi.org/10.3390/plants11223055 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Thoma, Jena L.
Cantrell, Charles L.
Zheljazkov, Valtcho D.
Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title_full Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title_fullStr Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title_full_unstemmed Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title_short Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage
title_sort evaluation of essential oils as sprout suppressants for potato (solanum tuberosum) at room temperature storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696970/
https://www.ncbi.nlm.nih.gov/pubmed/36432783
http://dx.doi.org/10.3390/plants11223055
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