Potato sprout inhibition

Oosterhaven, K., B. Poolman, and E.J. Smid, 1995b. 5-Carvone as a natural potato sprouts inhibiting, fungistatic and bacteriostatic compound. Indian Crops Prod.. 4 23-31. 

Oosterhaven K, Poohnan B, Smid EJ (1995) S-Carvone as a natural potato sprout inhibiting, fungistatic and bacteristatic compound. Ind Crop Prod 4 23... 

Buitelaar, N. (1987). Sprout inhibition in ware potato storage. In A. Rastovski, A. van Es (Eds.), Storage of potatoes (pp. 331-341). PUDOC, Wageningen, The Netherlands. 

Kleinkopf, G. E., Oberg, N. A., Olsen, N. L. (2003). Sprout inhibition in storage current status, new chemistries and natural compounds. American Journal of Potato Research, 80, 311-321. 

Elmer, O.H. (1932). Growth inhibition of potato sprouts by volatile products of apples. Science 75,193. 

What are the benefits of using irradiation It can kill viable organisms and specific, non-spore forming, pathogenic microorganisms such as salmonella, or it can interfere with physiological processes for instance it can be used for sprout inhibition of potatoes or for extending the shelf-life of fresh fruit. In short, irradiation of food is an alternative, and in some cases the only, method to ... 

For sprout inhibition of onions and potatoes by irradiation, conditioning of bulbs and tubers at optimal temperatures and relative humidities and for a time period until they are at the dormant stage would make the irradiation process more effective (6). 

Post-Irradiation Storage. For sprout inhibition of bulbs and tubers by irradiation, proper post-irradiation storage is also important (6) If irradiated potatoes are for culinary use or chipping, it is not necessary to store them at low temperature. 

Sprout inhibition of potatoes has mainly been driven by the use of propham, chlorpropham and maleic hydrazide during the last few years. Whilst propham (IPG) and chlorpropham (CIPC, Fig. 11.5) are applied after harvest at the begin-... 

Oosterhaven, K., K.J. Hartmans, and J.J.C. Scheffer, 1995a. Inhibition of potato sprouts growth by carvone enantiomers and their bioconversion in sprouts. Potato Res.. 38 219-230. 

Tzeng, S.S. Yang, J.S. Liu, M.S. Sprouting inhibition in irradiated tubers of paddy field potatoes. Research Rep. 480, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC (in Chinese), 1987. 

Inhibition of Potato Sprouting. Although y-irradiation and the insecticide chlorfam (CIPC) are good sprouting inhibitors (68,69), a need exists to find new inhibitors derived from natural sources. Oxygenated monoterpenes derived from essential oils such as 1,4-cineole and limonene oxide appear to meet this need since... 

Naphthalene acetic acid is used to thin apple and pear blossoms and to control apple and pear preharvest drop (10). It also is used to induce flowering in pineapple, but conversely inhibits sprouting in potatoes, sweet potatoes, and turnips (Brassica rapd) (23). It also is used to promote rooting in... 

Radioisotopes have important commercial applications. For example, americium-241 is used in smoke detectors. Its role is to ionize any smoke particles, which then allow a current to flow and set off the alarm. Exposure to radiation is also used to sterilize food and inhibit the sprouting of potatoes. Radioisotopes that give off a lot of energy as heat are also used to provide power in remote locations, where refueling of generators is not possible. Unmanned spacecraft, such as Voyager 2, are powered by radiation from plutonium. 

The dose required to inhibit sprouting of onions, shallots, and garlics is 0.03-0.12 kGy. For good sprout control of tubers such as potatoes and yams, somewhat higher doses, 0.08-0.14 kGy, are required. Because of decreased wound-healing ability after irradiation, doses in excess of 0.15-0.2 kGy may induce increased microbial rot in storage [24]. 

The ICGFI [149] estimates that irradiation cost range from 10 to 15 per tonne for a low-dose application (e.g., inhibition of sprouting of potatoes or onions), and 100 to 250 per tonne for a high-dose application (e.g., to ensure hygienic quality of spices). These unit costs are considered to be competitive with alternative treatments. 

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