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Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage.
Jia, Bin; Xu, Lixing; Guan, Wenqiang; Lin, Qiong; Brennan, Charles; Yan, Ruixiang; Zhao, Hui.
Afiliación
  • Jia B; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
  • Xu L; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
  • Guan W; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China. Electronic address: gwq18@163.com.
  • Lin Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture, Beijing 100193, China. Electronic address: linqiong@caas.cn.
  • Brennan C; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand. Electronic address: Charles.Brennan@lincoln.a
  • Yan R; School of Packing and Printing Engineering, Tianjin University of Science & Technology, Tianjin 300222, China.
  • Zhao H; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China. Electronic address: zhaohui@tjcu.edu.cn.
Food Chem ; 284: 254-258, 2019 Jun 30.
Article en En | MEDLINE | ID: mdl-30744854
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.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Solanum tuberosum / Aceites Volátiles / Germinación / Cymbopogon / Almacenamiento de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Solanum tuberosum / Aceites Volátiles / Germinación / Cymbopogon / Almacenamiento de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China