Using Ethylene as a Sprout Control Agent in Stored `Russet Burbank' Potatoes

Abstract

<jats:p>The effect of ethylene on tuber sprout growth and quality in potato (<jats:italic>Solanum tuberosum</jats:italic> L. `Russet Burbank') was tested in laboratory and commercial studies for 6 and 3 years, respectively, in comparison with untreated (laboratory study) and CIPC-treated tubers (laboratory and commercial studies). In both studies, ethylene was applied continuously at 166 μmol·m<jats:sup>-3</jats:sup> for at least 25 weeks, beginning in early December (laboratory study) or early December to early January (commercial study). In the laboratory study, ethylene delayed the appearance of sprouts for 5 to 15 weeks, compared with untreated tubers. In the ethylene-treated tubers in both studies, sprouts appeared on many eyes but most of them remained very small (&lt;5 mm long). Longer sprouts (&gt;5 mm) appeared after 15 weeks but did not exceed 12 and 59 mm in the laboratory and commercial studies, respectively. Sprouts on ethylene-treated tubers were more easily detached up to 6 weeks after ethylene treatment ended, compared with untreated tubers. In both studies, ethylene treatment was not associated with decay, disorder or internal sprouting problems. In both studies, the Agtron fry color [or U.S. Dept. of Agriculture (USDA) color grade] of ethylene-treated tubers was darker than CIPC-treated tubers at almost all sampling times. Continuous exposure to ethylene was an effective sprout control agent but it produced a darker fry color, compared with CIPC-treated potatoes.</jats:p>

Using Ethylene Gas and Chlorpropham Potato Sprout Inhibitors Together

“…4a). This recovery with time was similar to the response in Russet Burbank fry colour (Prange et al 1998;Jeong et al 2002; Daniels-Lake et al , 2006). In a similar manner, chips from NorValley tubers in the DailyEth group had higher redness scores than chips from tubers in the NoEth group, but the difference diminished with increasing time in storage (Fig.…”

“…The ethylene concentration used in these trials, i.e. 4 μl l −1 , has been used successfully to inhibit sprouting in research and commercial-scale trials over many years (Prange et al 1998;Jeong et al 2002;Daniels-Lake et al 2005, 2006, and furthermore, it is the named concentration in the Canadian registration for ethylene potato sprout inhibitor. However, the majority of this work used cv.…”

“…Several alternative methods to inhibit potato sprouting have been identified in recent years (Buitelaar 1987;Prange et al 1998;Kleinkopf et al 2003), including low concentrations of ethylene gas (4 μl l −1 ; Prange et al 1998;Daniels-Lake et al 2005). The toxicity of ethylene to humans and other animals is very low, e.g.…”

“…It has been registered for use as a potato sprout suppressant in Canada since 2002, and is also approved for use in the UK and several other nations. However, ethylene sprout inhibitor can have negative effects on the final colour of processed potato products (Prange et al 1998;Daniels-Lake et al 2005, 2006. The response to ethylene is somewhat variable among cultivars, both in terms of the concentration necessary for adequate sprout inhibition and the effect on sugar metabolism and processed colour (Haard 1971;Jeong et al 2002;Daniels-Lake et al 2005, 2006.…”

Mint essential oil can induce or inhibit potato sprouting by differential alteration of apical meristem

“…Due to increasing concern for consumer health and safety, there is considerable interest in finding effective potatosprouting suppressants that have a negligible environmental impact. Previous research has concentrated on such compounds as ethylene (Prange et al 1998), ozone (Daniels-Lake et al 1996), H 2 O 2 (Afek et al 2000, volatile monoterpenes, aromatic aldehydes, and alcohols (Vaughn and Spencer 1993;Hartmans et al 1995). To date, only one monoterpene (S)-(?…”