Abstract
Worldwide, potatoes are an essential food crop; however, substantial post-harvest losses due to sprouting during storage have been a significant issue. Chemical sprout suppressants have been widely used to extend potato dormancy and reduce or eliminate sprouting in storage. However, chlorpropham (CIPC), the most effective and the most widely used chemical suppressant worldwide has been banned in the European Union and other countries due to potential health and environmental risks. Essential oils (EOs) from various plants have been investigated and are being used as environmentally friendly alternatives to synthetic chemical suppressors. This study aimed to investigate EOs that were not previously tested for preventing potato sprout suppression at room temperature. The objective of this study was to evaluate the effects of twenty EOs in three potato cultivars, Ranger Russet, Terra Rosa, and TrailBlazer minitubers, on the suppression of sprouts at room temperature. The results showed that Cinnamomum camphora (L.) J. Presl and Origanum majorana L. EOs suppressed sprouting in all potato cultivars throughout the storage period while maintaining potato quality during storage. Furthermore, Lavandula x intermedia Emeric ex Loisel. EO showed the ability to shorten and restrict sprouts relative to the controls. The GC analysis of C. camphora EO identified eight constituents with linalool being the dominant one at 95.5 %, whereas the main EO constituents of O. majorana were terpinen-4-ol (40.3 %), γ-terpinene (14.6 %), sabinene (7.2 %), α-terpinene (6.9 %), para cymene (6.2 %), and limonene (4.1 %) in addition to other compounds. 1,8-Cineole and linalool were the major compounds in L. x intermedia EO. This work is the first report on these specific EOs as sprout suppressors. These EOs offer a potential for environmentally safe substitutes to conventional sprout inhibitors for potato storage and could be utilized in the development of commercial products for potato sprout control at room temperature.
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