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Alcohols for sprout inhibition of potatoes

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Summary

  1. 1.

    The decyl alcohol gave effective sprout inhibition at a dosage of 1.9 ml per bushel. Lenticel pitting was observed when dosage was applied in less than three days. Application was by dripping onto a hot plate and recirculating vapors through the storage pile.

  2. 2.

    The decyl alcohol compared favorably with CIPC in controlling shrinkage factors which lead to black spot in storage.

  3. 3.

    The decyl alcohol had no effect on chipping color and tended to give less after-cooking darkening to potatoes.

  4. 4.

    Tubers trated with the decyl alcohol and planted for seed purposes gave varying yearly results. Some years no effect was observed on potato yields and in other years, serious reductions were obtained.

  5. 5.

    Alcohol odors on the potatoes dissipated readily in a five-day period after removal from storage.

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Literature Cited

  1. Bennett, A. H., R. L. Sawyer, L. L. Boyd and R. C. Cetas. 1959. Storage of fall harvested potatoes in the northeastern late summer crop area. U.S.D.A. Market Research Report No. 370.

  2. Burton, W. G. 1956. Suppression of the sprouting of potatoes by the vapour of alcohols. Nature (London) 178–218.

  3. Burton, W. G. 1958. Experiments on the use of alcohol vapours to suppress the sprouting of stored potatoes. European Potato J. 1: 42–51.

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  5. Sawyer, R. L. 1959. Sprout inhibition, p. 143–154.In Talburt and Smith, Potato Processing, Westport, Conn.

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Authors
  1. R. L. Sawyer
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  2. W. H. Thorne
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Additional information

Paper No. 461, Department of Vegetable Crops, Cornell University, Ithaca, N. Y. A portion of this work was made possible by a grant from Enjay Laboratories, Linden, New Jersey.

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Sawyer, R.L., Thorne, W.H. Alcohols for sprout inhibition of potatoes. American Potato Journal 39, 167–175 (1962). https://doi.org/10.1007/BF02871400

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  • DOI: https://doi.org/10.1007/BF02871400

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