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Inhibition of potato tuber sprouting by pressure treatments
Author(s) -
Saraiva Jorge A.,
Rodrigues Ivo M.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02455.x
Subject(s) - sprouting , chemistry , horticulture , high pressure , biology , engineering , engineering physics
Summary In this study, we found that pressure treatments of 100 MPa applied for 5 and 10 min inhibited the sprouting of potato tubers that were stored for 3 months before the pressure treatments, for at least 6 weeks at 18 °C. Less intense pressure treatments of 30 and 50 MPa for 5 and 10 min did not inhibit sprouting, but hindered sprout development, evaluated by sprout length, elongation rate and mass. Pressure treatments caused a higher inhibition of sprouting, when applied to tubers after 5 months of storage, before the application of the pressure treatments. For these tubers, pressure treatments at 50 and 100 MPa for 5 and 10 min inhibited sprouting for at least 6 weeks at 18 °C. For the same tubers, a pressure treatment at 30 MPa for 10 min already showed some inhibitory effect on sprouting and hindered sprout development. Pressure treatments show great potential to be used, as a nonthermal and chemical‐free method, to control sprouting of potato tubers.