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Application of essential oils as a natural and alternate method for inhibiting and inducing the sprouting of potato tubers
- Shukla, Samvedna, Pandey, Shiv Shanker, Chandra, Muktesh, Pandey, Alok, Bharti, Nidhi, Barnawal, Deepti, Chanotiya, Chandan Singh, Tandon, Sudeep, Darokar, Mahendra Pandurang, Kalra, Alok
- Food chemistry 2019 v.284 pp. 171-179
- Cymbopogon, apical meristems, cold storage, crop yield, essential oils, ethylene, gene expression, oils, potatoes, reducing sugars, tuber sprouting, tubers
- Use of harmful chemicals and expensive maintenance of cold-storage conditions for controlling sprouting are among the major problems in potato storage. Here, 20 essential oils (EOs) were tested for their sprouting-inhibiting and sprouting-inducing activities. Overall, treatments of lemon grass (LG) and clove (CL) oils could induce sprouting whereas palmarosa (PR) and ajwain (AZ) oils could inhibit sprouting of potato tubers at normal-room-temperature (25 ± 2 °C) storage. Selected-EOs treatments affected sprouting by modulation of accumulation of reducing sugars, ethylene, and expression of genes involved in tuber-sprouting such as ARF, ARP, AIP and ERF. Surprisingly, 7-days AZ-treatments could inhibit sprouting for 30-days which was mediated via damaging apical meristem. However, LG- and CL-treated tubers could produce enhanced potato yield as well. Present work clearly demonstrates that selected-EOs can be used as a promising eco-friendly approach for inducing/inhibiting sprouting of potato tubers during potato storage and those enhancing sprouting can be used for enhancing productivity.