Effects of essential oils on sprout suppression and quality of potato cultivars |
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| Institution: | 1. Department of Food Technology, Public University of Navarra; Campus de Arrosadía s/n 31006, Pamplona, Spain;2. Department of Food Engineering and Agricultural Equipment, Technical University of Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India;2. Department of Zoology, University of Calcutta, 35 Ballygunge Circular Road, Kolkata 700 019, India;1. QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;2. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;3. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain;1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China;2. College of Resources and Environment Engineering, Shandong University of Technology, Zibo, 250049, China |
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| Abstract: | 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. |
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