Effect of storage time, temperature, and cooking on isopropyl N-(3-chlorophenyl)carbamate levels in potatoes

Factors affecting the residue levels of the sprout inhibitor isopropyl N-(3-chlorophenyl)carbamate (CIPC) in potatoes were studied. Katahdin and Russet Burbank potatoes were dipped in 1% emulsion of CIPC prior to storage. The effects of storage time (1 and 3 months), temperature (5 and 20 degrees C), and two methods of cooking (boiling and pressure cooking) on CIPC residue in Katahdin and Russet Burbank potatoes were studied. Tubers stored for 3 months retained lower levels of CIPC than those stored for 1 month. Potatoes stored at 5 degrees C contained significantly (p 0.01) higher levels of CIPC than those stored at 20 degrees C. Both methods of cooking resulted in significant (p 0.01) losses of CIPC in the peel (periderm). However, the residue of CIPC in the cortex region (under the peel) was significantly (p 0.01) reduced by boiling and significantly (p 0.01) increased by pressure cooking. CIPC retention was significantly (p 0.01) higher in the Katahdin than in the Russet Burbank cultivar