Potato (<i>Solanum tuberosum</i> L.) is the most important non-cereal staple crop in the world and is a main contributor towards improving food security and reducing hunger. One of the issues associated with potato production has been the lack of efficient products for sprout control in organic potato storage (as chemical suppressors are not allowed). Currently, the organic sprout suppression products available (Biox, Biox –M) include whole essential oils (EO) such as clover bud EO or spearmint EO, respectively. The goal of our research is to discover EO fractions, blends, and individual compounds that will have greater sprout suppression activity compared with the currently used potato sprout suppressors or inhibitors. Two experiments were conducted to screen 17 EOs as potato sprout inhibitors relative to water control. In the first container experiment, EO treatments #271 and #263 significantly reduced sprouting. In the Exp 2, EO #267 completely suppressed sprouting while EO #272 reduced it relative to the control. Most of the EO damaged (burned) the meristematic tips of the sprouts. Here we present detailed data on the EO chemical profile of the most promising treatments. The research may facilitate the development of new potato sprout suppression/inhibitor product(s) to be used for extending dormancy and/or suppression of premature sprouting in certified organic potato production. The development of new sprout suppressors for organic potato will improve the quality of potato, reduce waste from storage, reduce the environmental impact of chemical inhibitors, and will contribute to improved human health.

Essential oils as sprout inhibitors in potato

ACS Fall 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.