Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds

Santos, Mirelle Nayana de Sousa; Araújo, Fernanda Ferreira de; Lima, Paula Cristina Carvalho; Costa, Lucas Cavalcante da; Finger, Fernando Luíz

doi:10.4025/actasciagron.v42i1.43234

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Eugenol can reduce the rate of sprout growth during storage in non-dormant tubers. Additionally, eugenol showed the least number of sprouts and shortest sprouts, while eugenol can also reduce sugars in the treated tubers, a process that appears to occur due to lower consumption levels of soluble carbohydrates [ 64 ].…”

Section: Discussionmentioning

confidence: 99%

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Al-Askar

Rashad

Ghoneem

et al. 2021

Plants

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During preservation, Jerusalem artichoke (JA) tubers are subjected to deterioration by mold fungi under storage, which signifies a serious problem. A new blue mold (Penicillium polonium) was recorded for the first time on JA tubers. Penicillium mold was isolated, identified (morphologically, and molecularly), and deposited in GenBank; (MW041259). The fungus has a multi-lytic capacity, facilitated by various enzymes capable of severely destroying the tuber components. An economic oil-based procedure was applied for preserving and retaining the nutritive value of JA tubers under storage conditions. Caraway and clove essential oils, at a concentration of 2%, were selected based on their strong antifungal actions. JA tubers were treated with individual oils under storage, kept between peat moss layers, and stored at room temperature. Tubers treated with both oils exhibited lower blue mold severity, sprouting and weight loss, and higher levels of carbohydrates, inulin, and protein contents accompanied by increased levels of defense-related phytochemicals (total phenols, peroxidase, and polyphenol oxidase). Caraway was superior, but the results endorse the use of both essential oils for the preservation of JA tubers at room temperature, as an economic and eco-safe storage technique against the new blue mold.

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Section: Discussionmentioning

confidence: 99%

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Al-Askar

Rashad

Ghoneem

et al. 2021

Plants

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“…Sprouting incidence was determined based on the number of sprouts, the values being calculated with the highest number of sprouts set to 100% (Santos et al 2020). Sprout length was accomplished by a digital caliper, with the data expressed in millimeter.…”

Section: Methodsmentioning

confidence: 99%

Methyl jasmonate controls sprouting incidence in stored sweet potatoes and preserves overall quality for fried chips

et al. 2021

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High incidence of sprouts and loss of quality of sweet potato is one of the negative aspects that compromises the commercialization most, and the methods of sprout control are still very limited. The appearance of sprouts promotes the wilting of sweet potato roots, reducing their commercialization period. The main objectives of this study were to evaluate sprout control and physiological and biochemical changes, in addition to the impact on the quality of postharvest chips in sweet potato roots cultivar BRS Cuia treated with methyl jasmonate (MeJa) and nonanoic acid (NA). Roots were fogged with 10 μmol•L -1 MeJa or 5 μmol•L -1 NA applied at first sprout initiation and control. Physiological and biochemical alterations such as fresh weight loss assessment, sprouting incidence and sprout length, total soluble sugars, reducing sugars, nonreducing sugars, enzymatic peroxidase and polyphenol oxidase, chips quality after frying were then assessed. Besides that, to determine the influence of treatments and storage periods, multivariate analysis was also performed using the main components. The MeJa reduced the incidence of sprouting and maintained the root quality during storage at room temperature.Notably, such events led to an increased both shelf life and potential of commercialization. Moreover, MeJa-treated chips displayed lighter color appearance after frying than control and NA-treated roots. Roots fogged with NA did not suppress the growth of sprouts, which consequently triggered a higher browning intensity in fried sweet potato chips.

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“…However, compared to CIPC, essential oils provide no difficulty when storing potato seeds in the same facility as the treated potatoes since their impact is reversible, and their volatility makes it easy to clean the storage facility's air of any chemical residues [25]. They also provide secondary benefits as they can diminish the rate of accumulation of reducing sugars in stored tubers, which are responsible for browning in processed potato products [7]. Another important consideration for promoting and adopting essential oils, or their components, is their safety.…”

Section: Caraway Seeds and Essential Oils As Alternative Sprout Suppressantsmentioning

confidence: 99%

“…Sprouting is one of the most significant challenges in the postharvest storage of potato tubers and throughout the entire supply chain, as it reduces the quality and quantity of marketable produce, thereby resulting in financial losses [4][5][6][7]. Severe losses are incurred due to potato tuber sprouting and sprout growth since these cause alterations in tuber physical properties, such as reduced turgidity, induced shrinkage, and fosters weight loss [8,9].…”

Section: Introductionmentioning

confidence: 99%

“…Other promising compounds with significant potato sprout suppression properties include 1,4-dimethyl naphthalene [9,22,23], maleic hydrazine [24], and 3-decen-2-one [9]. Essential oils, and chemical components of essential oils such as monoterpenes, have also been tested and used as suppressants of sprouting in potato tubers with a significant level of efficacy [7,10,25].…”

Section: Introductionmentioning

confidence: 99%

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Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review

Gumbo

Magwaza

Ngobese

2021

Plants

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Postharvest losses are a key stumbling block to long-term postharvest storage of potato tubers. Due to the high costs and lack of infrastructure associated with cold storage, this storage method is often not the most viable option. Hence, sprout suppressants are an appealing option. In most developing countries, potato tubers in postharvest storage are accompanied by a rapid decline in the potato tuber quality due to the physiological process of sprouting. It results in weight changes, increased respiration, and decreased nutritional quality. Therefore, proper management of sprouting is critical in potato storage. To avoid tuber sprouting, increased storage and transportation of potatoes demands either the retention of their dormant state or the application of sprout growth suppressants. This review evaluates the current understanding of the efficacy of different sprout suppressants on potato storability and the extension of potato shelf-life. We also consider the implications of varied study parameters, i.e., cultivar, temperature, and method of application, on the outcomes of sprout suppressant efficacies and how these limit the integration of efficient sprout suppression protocols.

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Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds

Cited by 5 publications

References 12 publications

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Methyl jasmonate controls sprouting incidence in stored sweet potatoes and preserves overall quality for fried chips

Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review

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