Suppression of sprouting in stored potatoes using aromatic acids
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsEdward C. Lulai, Paul H. Orr, Martin T. Glynn
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Abstract
A novel process is described for controlling sprouting in potato tubers by exposure of the tubers to an effective amount of anisic acid, coumaric acid, gallic acid, or mixtures thereof.
Claims15
A method for inhibiting sprouting of potato tubers comprising exposing potato tubers to an aromatic acid selected from the group consisting of anisic acid, gallic acid and mixtures thereof, in an amount effective to inhibit sprouting.
A method for inhibiting sprouting of potato tubers comprising exposing potato tubers to an aromatic acid selected from the group consisting of anisic acid, coumaric acid, gallic acid and mixtures thereof, in an amount effective to inhibit sprouting, and wherein said exposing is selected from the group consisting of:
- a) contacting said tubers with said aromatic acid in a liquid phase by direct liquid application for less than 1 hour;
- b) contacting said tubers with said aromatic acid in a gas phase;
- and
- c) contacting said tubers with said aromatic acid in a vapor phase.
Dependencies are inferred from the claim text.