| Literature DB >> 30744854 |
Bin Jia1, Lixing Xu1, Wenqiang Guan2, Qiong Lin3, Charles Brennan4, Ruixiang Yan5, Hui Zhao6.
Abstract
Effect of citronella essential oil (CEO) fumigation on sprout suppression and quality of potato tubers during storage was investigated. Potato tubers were treated under conditions of single-phase (30 μL L-1, 0-10 d) and dual-phase (30 μL L-1, 0-10 d; 30 μL L-1, 35-90 d) fumigation. Changes in germination rate, weight loss, starch, reducing sugar, gibberellins (GA3), and α-solanine were measured. The results showed that CEO fumigation could control sprouting and improve the quality of potato tubers during storage compared to the non-treated tubers. CEO treatments inhibited the degradation of starch and the increase of reducing sugar content. The production of gibberellins (GA3) was suppressed, and the levels of α-solanine in the skin and flesh of potato tubers were decreased by CEO fumigation. Dual-phase CEO fumigation had a better effect on sprout suppression than single-phase fumigation, and possesses potential for postharvest application.Entities:
Keywords: Citronella essential oil; Potato; Sprout suppression; Storage; α-Solanine
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Year: 2019 PMID： 30744854 DOI： 10.1016/j.foodchem.2019.01.119
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514