Sprouting, inhibition

Nishimura and coworkers57-59 studied the y-radiolysis of aqueous solutions of sulfoxide amino acids. Sulfoxide amino acids are the precursors of the flavors of onions (S-propyl-L-cysteine sulfoxide, S-methyl-L-cysteine sulfoxide and S-(l-propenyl)-L-cysteine sulfoxide) and garlic (S-allyl-L-cysteine sulfoxide). In studies on sprout inhibition of onion by /-irradiation it was found that the characteristic flavor of onions became milder. In the y-radiolysis of an aqueous solution of S-propyl-L-cysteine sulfoxide (PCSO)57,58 they identified as the main products alanine, cysteic acid, dipropyl disulfide and dipropyl sulfide. In the radiolysis of S-allyl-L-cysteine sulfoxide (ACSO) they found that the main products are S-allyl-L-cysteine, cysteic acid, cystine, allyl alcohol, propyl allyl sulfide and diallyl sulfide. The mechanisms of formation of the products were partly elucidated by the study of the radiolysis in the presence of N20 and Br- as eaq - and OH radicals scavengers, respectively. 

An important factor determining the efficacy of radiation treatment of tubers and bulbs is the time delay between harvest and irradiation. The sprout inhibition is most pronounced if the irradiation of tubers and bulbs is applied shortly after harvest, when they are still in their dormancy stage. However, the dormancy period may vary among cultivars and cropping season, and is also dependent on the postharvest storage temperature. 

The sprout inhibition was reversible, thus it can be used for seed tuber storage (Vokou et al., 1993). 

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. 

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., 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. 

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. 

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

Chemicals X Top Kill Sprout Inhibition Basal Part... 

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