Eugenol and menthol compounds, effective in sprout suppression, prolonging storage and improving the quality of potato tubers

Although usually freshly consumed, potato tubers can be directed to processing of frozen, fried or?dehydrated potato products, among other derivatives. After the tuber maturation, the dormancy?is spontaneously broken and this rupture is accompanied by the shoots growth and increased?water loss and respiration, being one of the main causes of potato losses during storage for the?industry. Therefore, proper storage management is necessary to keep the tubers marketable. Several techniques have been used to increase the shelf life of tubers, including the addition of chemicals in conjunction with refrigeration. Previous research has revealed the efficacy of plant derived volatile compounds such as mint, peppermint and clove oil, allowed by federal organic standards, due to the high volatility leaves little or no residue. The objective of the present work was to evaluate the physiological and physico-chemical effects of the application of the eugenol and menthol compounds to inhibit sprouting in potato tubers, cultivar Asterix, during the storage period at 8 ? C. The tubers were exposed to the compounds by vaporization.?For each treatment, samples were collected in six different periods, before application (day 0) and 10, 20, 30, 40 and 50 days after application, in order to verify possible differences between treatments. It was evaluated the incidence and length of sprouts, total soluble sugars, reducing and non-reducing sugars, and the coloring pattern after frying. Sprout suppressing compounds, eugenol and menthol, were observed to reduce growth rates and sprouts lengths during refrigerated storage. There was a reduction in the reducing sugars content of the tubers treated with the compounds, in relation to the control, which resulted in lower browning of the final product, improving the quality of the final product. The eugenol and menthol compounds were effective in sprout suppression, prolonging storage and improving the quality of the tubers. SourcesAction of eugenol and menthol in suppressing sprouting of potato tubersMirelle N. de S. Santos1, Fernanda F. Ara?jo1, Paula C.C. Lima1,?Marcelo R. Krause3, Ariana M. Pereira2, Fernando L. Finger21 Department of Vegetal Biology, Federal University of Vi?osa, Vi?osa, MG 36570-900, Brazil.2 Department of Crop Science, Federal University of Vi?osa, Vi?osa, MG 36570-900, Brazil.3 Federal Institute of Espirito Santo ? Campus Santa Teresa, Santa Teresa, ES 29654-000, Brazil.IX Congreso Iberoamericano Tecnolog?a, Postcosecha y Agroexportaciones, 29 de noviembre al 1 de diciembre de 2017, Santiago de Chile.?Libro de res?menes Picture?- Mentha leaves, de?https://aceitesyaromas.com/menta/Key words: Solanum tuberosum L., sprout suppressants, carbohydrate metabolism, non-enzymaticbrowning.