Application of essential oils as a natural and alternate method for inhibiting and inducing the sprouting of potato tubers.
Ajwain
Clove
Essential oils
Lemon grass
Palmarosa
Sprouting
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jun 2019
30 Jun 2019
Historique:
received:
14
08
2018
revised:
04
01
2019
accepted:
06
01
2019
entrez:
13
2
2019
pubmed:
13
2
2019
medline:
27
3
2019
Statut:
ppublish
Résumé
Use of harmful chemicals and expensive maintenance of cold-storage conditions for controlling sprouting are among the major problems in potato storage. Here, 20 essential oils (EOs) were tested for their sprouting-inhibiting and sprouting-inducing activities. Overall, treatments of lemon grass (LG) and clove (CL) oils could induce sprouting whereas palmarosa (PR) and ajwain (AZ) oils could inhibit sprouting of potato tubers at normal-room-temperature (25 ± 2 °C) storage. Selected-EOs treatments affected sprouting by modulation of accumulation of reducing sugars, ethylene, and expression of genes involved in tuber-sprouting such as ARF, ARP, AIP and ERF. Surprisingly, 7-days AZ-treatments could inhibit sprouting for 30-days which was mediated via damaging apical meristem. However, LG- and CL-treated tubers could produce enhanced potato yield as well. Present work clearly demonstrates that selected-EOs can be used as a promising eco-friendly approach for inducing/inhibiting sprouting of potato tubers during potato storage and those enhancing sprouting can be used for enhancing productivity.
Identifiants
pubmed: 30744843
pii: S0308-8146(19)30147-5
doi: 10.1016/j.foodchem.2019.01.079
pii:
doi:
Substances chimiques
Clove Oil
0
Oils, Volatile
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
171-179Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.