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Suppression of sprouting in stored potatoes by volatile organic compounds
Author(s) -
Meigh D. F.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200308
Subject(s) - sprouting , food science , chemistry , alcohol , biology , botany , organic chemistry
Abstract A number of readily available volatile compounds have been tested, at concentrations of not greater than 100 μg/l in air, as inhibitors of sprouting of stored potatoes. Some of these compounds were found to be as effective, on a small scale, as the nonyl alcohol used commercially. No compounds of exceptional merit were found.