Food chemistry | 2019
Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage.
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\u202fμL\u202fL-1, 0-10\u202fd) and dual-phase (30\u202fμL\u202fL-1, 0-10\u202fd; 30\u202fμL\u202fL-1, 35-90\u202fd) 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.