Effect of Essential Oils, Chlorpropham and Fresh Back on Storing Potato Tubers and Quality

Abstract

Potato tubers (Lady Rosetta and Hermes cvs) were exposed to natural essential oils, CIPC and Fresh Back and then stored for five months at cold temperature to study the effect of these compounds on tuber sprouting, storability and quality. The tubers were exposure to the pure essential oils after 15 Days of harvesting. Essential oils were prepared of 5 ml concentration of each compound. Tubers of control weren't applied with any compounds. Tubers were treated for 5 hours in a room temperature jointed with a refrigerator. Pure essential oils were applied to tubers by thermal fogger machine (Super-2000 Gold sprayer). Both cultivars treated with CIPC or clove oil were of lowest sprouting, weight loss and decay percentage in comparison with all storage treatments during the two seasons. Treated potato tubers of Lady Rosetta cultivar with clove oil essential oil at 10 o C gave the highest levels of DM, vit C and phenols compared with other treatments at the end of storage periods in two seasons. The study suggests using clove oil with Lady Rosetta or Hermes cultivars once time before storage at a rate of 100 ml/ton by fogging and stored potato tuber at 10 o C day/night and 95% RH for 5 months as an efficient natural to reduce sprouting, weight loss and decay percentages with an increase in its quality contents. Moreover, the essential oils are safe for use not produce any adverse effects on the potatoes. The anti-sprouting agent is eco-friendly and economically viable.