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Study on the Sprouting Behavior of Potato Using Chemicals and Some Essential Oils During Storage

M. H. H. Kham
Postharvest Technology, BARI, Gazipur

M. M. Rahman
Postharvest Technology, BARI, Gazipur

M. Miaruddin
Postharvest Technology, BARI, Gazipur

S, Pervin
Postharvest Technology, BARI, Gazipur

Abstract/ Executive Summary:

Control of sprouting during storage of potato were critical to the maintenance of quality and profitability. CIPC (chlorpropham) is widely used as a sprout inhibitor for table and processing potatoes. It is also prime concerns regarding consumer safety of CIPC residues. There is a need for alternative methods for sprouting and disease control in stored potatoes. A variety of ‘natural’ products were tested for their ability to suppress sprouting. In this trial sprout suppression was examined on the basis of sprouting ability up to 21 days after treatments. In 1^st week maximum weight loss was observed in the treatment T₈(Mint oil 1.0 ppm). After 2^nd and 3^rd week maximum weight loss was observed in T₆ (Clove oil 1.0 ppm). Maximum amount (20.0%) of potato was rotted under the treatment T₄, T₈ and T₁₂ after 2^nd weeks but after 3^rd week highest potato loss was observed in T12 (33.3). It was observed that only 1.0 ppm mint oil was able to positively inhibit the sprouting of potato. In 2^nd and 3^rd week of treatment application mint oil 2.5 ppm and 5.0 ppm did not suppress sprouting behavior. On the other hand, lemon oil of three concentration showed a little bit positive effect in only 1^st week against sprouting of potato. So, it is clear that clove oil has some sprouting suppression ability by which it can be able to use as natural anti-sprouting agent in potato storage.

Keywords: Sprouting behavior, Potato, Chemicals, Oils, Storage

Location: Laboratory of Postharvest Technology Division, BARI, Gazipur

Start Date: 00-00-2015

End Date: 00-00-2015

Program Area: Variety and Species

Commodity: Potato

Objectives:

To study the sprouting behavior of potato by using some chemicals and some oils during storage

Methodology:

This experiment was carried out in the laboratory of Post harvest Technology Division, BARI, Gazipur in 2015. BARI Alu 25 was collected from Tuber Crops Research Centre, BARI, Gazipur and essential oils and chemicals were collected from market. Clay pots of capacity 2 kgs were purchased from local market. The clay pot were properly washed and dried before using in experiment. Potato sprout growth inhibition activity by the fumigation of essential oils were performed according to the method reported by with some modification. 10 tubers/treatment were taken in clay pots with air tight condition. Various amount of essential oils and chemicals was taken in plastic vials without lid were placed inside clay pots for fumigation. The fumigation or test essential oils were allowed to the tuber as vapor for four weeks at room temperature (28-32°C) and the sprouting growth inhibition activity was monitored at the interval of seven days. Isopropyl-N-chlorophenyl carbamate (CIPC) was used as synthetic sprout control and a clay pot without any oils or chemicals was used as control. Essential oils and chemicals were used as per the following treatments:

Treatments

T₁= Control T₂= CIPC 1.0 ppm T₃= CIPC 2.5 ppm

T₄= CIPC 5.0 ppm T₅= Clove oil 1.0 ppm T₆= Clove oil 2.5 ppm

T₇= Clove oil 5.0 ppm T₈= Mint oil 1.0 ppm T₉= Mint oil 2.5 ppm

T₁₀= Mint oil 5.0 ppm T₁₁= Lemon oil 1.0 ppm T₁₂= Lemon oil 2.5 ppm

T₁₃= Lemon oil 5.0 ppm

The experiment was done following Complete Randomized Design with three replications. Dta were analyzed statistically

Source of Information: Annual Research Report, Postharvest Technology, BARI--2014-15

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In 1^st week maximum weight loss was observed in the treatment T₈(Mint oil 1.0 ppm). After 2^nd and 3^rd week maximum weight loss was observed in T₆ (Clove oil 1.0 ppm). Maximum amount (20.0%) of potato was rotted under the treatment T₄, T₈ and T₁₂ after 2^nd weeks but after 3^rd week highest potato loss was observed in T12 (33.3). In some cases, sprouting capability was inhibited by application of essential oils. Lowest amount of bud was sprouted (32.33) after 2^nd weeks when Clove oil was introduced @ 2.5ppm (T₆) whereas highest 42.67%) was found in control (T₁). After 1^st week CIPC 1.0 ppm gives 10.37% positively control sprouting of potato and after 14 days the effect reduced up to 1.55% over control treatment. Only CIPC 5.0 ppm showed positive influence in both 7, 14 and 21 days after treatment application. After 07 days, the clove oil (2.5 ppm) positively influenced (24.34% over control) to inhibit sprout development behavior. After 14 days of treatment application Clove oil of 5.0 ppm showed the best over control but after 21 days the effect of 1.0 ppm clove oil performed maximum sprout suppression behavior over control than the others. It was observed that only 1.0 ppm mint oil was able to positively inhibit the sprouting of potato. In 2^nd and 3^rd week of treatment application mint oil 2.5 ppm and 5.0 ppm did not suppress sprouting behavior. On the other hand, lemon oil of three concentration showed a little bit positive effect in only 1^st week against sprouting of potato. So, it is clear that clove oil has some sprouting suppression ability by which it can be able to use as natural anti-sprouting agent in potato storage.

Knowledge Management: Report/Proceedings