Potato tubers sprout inhibition

Vaughn, S. F. and G. F. Spencer, Naturally-occurring aromatic compounds inhibit potato tuber sprouting. Am. Potato J., 70, 527-533 (1993b). 

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. 

It is synthesised by the nitration of 1,2,4,5-tetrachlorobenzene. It was used initially for the protection of stored potato tubers and to inhibit their sprouting. Because of its volatility, it was later used as an aerosol against Botrytis spp. in greenhouses. However, it may be phytotoxic under extreme temperature conditions, or in treatment carried out in direct sunlight (Brown, 1947). 

Chlorpropham is also used to inhibit the sprouting of potato tubers during storage. 

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. 

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]. 

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