Effects of essential oils on sprout suppression and quality of potato cultivars

  • David Gómez-Castillo /
  • Esther Cruz /
  • Asun Iguaz /
  • Cristina Arroqui /
  • Paloma Vírseda
Journal ar
Postharvest Biology and Technology
  • Volumen: 82
  • Fecha: 01 August 2013
  • Páginas: 15-21
  • ISSN: 09255214
  • Source Type: Journal
  • DOI: 10.1016/j.postharvbio.2013.02.017
  • Document Type: Article
The replacement of synthetic chemical compounds used as potato sprout inhibitors with naturally occurring compounds has been studied in potato varieties used in the processing industry. Sprout suppressant capacity of caraway (Carum carvi, L.), peppermint (Mentha piperita, L.), coriander (Coriandrum sativum, L.) and eucalyptus (Eucalyptus globulus, Labill.) essential oils was studied and compared to the sprout suppressant capacity of chlorpropham (CIPC). For the particular conditions of this study, which used high concentrations, peppermint and coriander essential oils were the most effective sprout inhibitors with inhibition rates of more from 65 to 95% respect to their control. The use of these essential oils also prevented phytopathogenic damage. Analytical quality parameters, such as moisture content and total soluble solids, were not affected by treatment with any of the aromatic essential oils. Sensory analysis revealed no difference in appearance and taste between potatoes treated with essential oils and untreated tubers. © 2013 Elsevier B.V..

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