Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) 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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/22/3055 |
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| author | Jena L. Thoma Charles L. Cantrell Valtcho D. Zheljazkov |
| author_facet | Jena L. Thoma Charles L. Cantrell Valtcho D. Zheljazkov |
| author_sort | Jena L. Thoma |
| collection | DOAJ |
| 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 <i>Cymbopogon citratus</i> EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of <i>Myrtus communis</i> and <i>Melaleuca quinquenervia</i> 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. |
| first_indexed | 2024-03-09T18:04:07Z |
| format | Article |
| id | doaj.art-8ff5f062b41740a6b70a2448f8618aab |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T18:04:07Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-8ff5f062b41740a6b70a2448f8618aab2023-11-24T09:38:53ZengMDPI AGPlants2223-77472022-11-011122305510.3390/plants11223055Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature StorageJena L. Thoma0Charles L. Cantrell1Valtcho D. Zheljazkov2Department of Crop and Soil Science, Oregon State University, 109 Crop Science Building, 3050 SW Campus Way, Corvallis, OR 97331, USANatural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, MS 38677, USADepartment of Crop and Soil Science, Oregon State University, 109 Crop Science Building, 3050 SW Campus Way, Corvallis, OR 97331, USAChlorpropham (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 <i>Cymbopogon citratus</i> EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of <i>Myrtus communis</i> and <i>Melaleuca quinquenervia</i> 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.https://www.mdpi.com/2223-7747/11/22/3055potato storageessential oilssprout suppressionorganic agricultureroom temperature |
| spellingShingle | Jena L. Thoma Charles L. Cantrell Valtcho D. Zheljazkov Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage Plants potato storage essential oils sprout suppression organic agriculture room temperature |
| title | Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage |
| title_full | Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage |
| title_fullStr | Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage |
| title_full_unstemmed | Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage |
| title_short | Evaluation of Essential Oils as Sprout Suppressants for Potato (<i>Solanum tuberosum</i>) at Room Temperature Storage |
| title_sort | evaluation of essential oils as sprout suppressants for potato i solanum tuberosum i at room temperature storage |
| topic | potato storage essential oils sprout suppression organic agriculture room temperature |
| url | https://www.mdpi.com/2223-7747/11/22/3055 |
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