Screening of Plant Essential Oils as Potato Sprout Suppressants at Low Storage Temperature

Sprouting of potatoes during storage could result in general quality losses, including weight and nutrient losses. In this work, potato tubers were treated with 18 kinds of plant essential oils during a storage period of 270 days at low temperature (3 ± 0.5 °C), and at the end of the storage period,...

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Veröffentlicht in:	Potato research 2024-03, Vol.67 (1), p.325-338
Hauptverfasser:	Chen, Qingmin, Yuan, Lixue, Guan, Zhongliang, Yue, Fengli, Han, Cong, Fu, Maorun
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biomedical and Life Sciences Citral Essential oils High temperature Ketones Life Sciences Low temperature Menthol Nutrient loss Oils & fats Plant Genetics and Genomics Plant Sciences Plant Systematics/Taxonomy/Biogeography Potatoes Starch Storage temperature Sugar Tubers Vegetables
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