Suppression mechanism of volatile sprout-inhibitors on potato tuber sprouting

2019 ◽  
Vol 45 (2) ◽  
pp. 235
Author(s):  
Xue ZOU ◽  
Fan DING ◽  
Jin-Long YU ◽  
Jie PENG ◽  
Meng-Sheng DENG ◽  
...  
2001 ◽  
Vol 6 (8) ◽  
pp. 333-335 ◽  
Author(s):  
Uwe Sonnewald
Keyword(s):  

1991 ◽  
Vol 68 (12) ◽  
pp. 821-831 ◽  
Author(s):  
Steven F. Vaughn ◽  
Gayland F. Spencer
Keyword(s):  

2019 ◽  
Vol 42 ◽  
pp. e43234
Author(s):  
Mirelle Nayana de Sousa Santos ◽  
Fernanda Ferreira de Araujo ◽  
Paula Cristina Carvalho Lima ◽  
Lucas Cavalcante da Costa ◽  
Fernando Luiz Finger

The increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clove and menthol essential oils have on the inhibition of sprout growth in non-dormant ‘Asterix’ tubers. Both eugenol and menthol treatments reduced the rate of sprout growth during storage at 8oC for up to 50 days. Eugenol and menthol essential oils diminished the rate of accumulation of reducing sugar, which are responsible for browning of French fries. Color after frying was within acceptable levels when the tubers were treated with eugenol or menthol essential oils.


2013 ◽  
Vol 45 ◽  
pp. 83-87 ◽  
Author(s):  
Moses S. Owolabi ◽  
Rasaq A. Olowu ◽  
Labunmi Lajide ◽  
Matthew O. Oladimeji ◽  
Eduardo Padilla-Camberos ◽  
...  

Science ◽  
1963 ◽  
Vol 141 (3585) ◽  
pp. 1047-1048 ◽  
Author(s):  
D. H. Dinkel
Keyword(s):  

Planta ◽  
2013 ◽  
Vol 239 (1) ◽  
pp. 27-38 ◽  
Author(s):  
Sophia Sonnewald ◽  
Uwe Sonnewald
Keyword(s):  

2020 ◽  
Vol 103 ◽  
pp. 105644 ◽  
Author(s):  
Hadar Arnon-Rips ◽  
Amit Sabag ◽  
Paula Tepper-Bamnolker ◽  
Dani Chalupovich ◽  
Yael Levi-Kalisman ◽  
...  

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