Effects of essential oil fumigation on potato sprouting 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: 11/11/2022
Publication Date: 11/15/2022
Citation: Thoma, J., Cantrell, C.L., Zheljazkov, V.D. 2022. Effects of essential oil fumigation on potato sprouting at room-temperature storage. Plants. https://doi.org/10.3390/plants11223109.
DOI: https://doi.org/10.3390/plants11223109

Interpretive Summary: Ranking fourth in global crop production, potato (Solanum tuberosum) is of major importance to the world economy and global food security 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 solanine. 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 twenty-one EOs as potential sprout suppressants in cv. Ranger Russet potatoes at room temperature storage. Treatment with Artemisia herba-alba EO was the most effective at suppressing both sprout length and sprout number over a 90-day storage period.

Technical Abstract: As a global staple, potato plays an important role in meeting human dietary needs and alleviating malnutrition. Potato sprouting during storage is a major issue that threatens food security by increasing food waste and must therefore be controlled. Biopesticides, including essential oils (EOs), have a history of use as potato sprout suppressants, and interest in their use has been re-newed in response to stricter regulations on CIPC, the dominant chemical sprout suppressant over the last half-century. We evaluated twenty-one EOs as potential sprout suppressants in cv. Ranger Russet potatoes at room temperature storage. Treatment with Artemisia herba-alba EO was the most effective at suppressing both sprout length and sprout number over a 90-day storage period. GC—MS—FID analysis of A. herba-alba EO revealed the presence of a-thujone, hexadecenoic acid, ß-thujone, camphor, sabinene, and camphene at amounts >1%. Cistus ladanifer, Ocimum basilicum, Ormenis mixta, and Salvia sclarea EOs significantly reduced sprout length for shorter storage periods, whereas Cinnamomum zeylanicum (bark), and Laurus nobilis EOs also significantly reduced sprout number. Syzygium aromaticum EO did not significantly suppress sprouting at room temperature. These results indicate the potential of certain EOs to be used as sprout suppressants for room temperature potato storage, providing needed alternatives for both organic and conventional potato industries.