Evaluation of essential oils as sprout suppressants for potato (Solanum tuberosum) at room temperature storage

Authors: THOMA, JENA - Oregon State University; Cantrell, Charles; ZHELJAZKOV, VALTCHO - Oregon State University

Submitted to: Plants
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/9/2022
Publication Date: 11/11/2022
Citation: Thoma, J., Cantrell, C.L., Zheljazkov, V.D. 2022. Evaluation of essential oils as sprout suppressants for potato (Solanum tuberosum) at room temperature storage. Plants. https://doi.org/10.3390/plants11223055.
DOI: https://doi.org/10.3390/plants11223055

Interpretive Summary: Potato (Solanum tuberosum) is the fourth largest crop after maize, wheat, and rice, and is cultivated in over 100 countries. Potatoes must often be stored for several months before being consumed or used as seed for the establishment of the next crop. Immediately following harvest, most potato cultivars are in a natural state of dormancy and will not sprout. Control of sprouting during storage is crucial as sprouting leads to changes in tuber weight, texture, and nutritional value, and the formation of toxic alkaloids including sola-nine. Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations.

Technical Abstract: Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of Myrtus communis and Melaleuca quinquenervia significantly re-duced sprout length relative to the control but did not have any effect on sprout number. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations.