Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Food Chem. 2019 Jun 30;284:254-258. doi: 10.1016/j.foodchem.2019.01.119. Epub 2019 Jan 24.
Effect of citronella essential oil (CEO) fumigation on sprout suppression and quality of potato tubers during storage was investigated. Potato tubers were treated under conditions of single-phase (30 μL L, 0-10 d) and dual-phase (30 μL L, 0-10 d; 30 μL L, 35-90 d) fumigation. Changes in germination rate, weight loss, starch, reducing sugar, gibberellins (GA), and α-solanine were measured. The results showed that CEO fumigation could control sprouting and improve the quality of potato tubers during storage compared to the non-treated tubers. CEO treatments inhibited the degradation of starch and the increase of reducing sugar content. The production of gibberellins (GA) was suppressed, and the levels of α-solanine in the skin and flesh of potato tubers were decreased by CEO fumigation. Dual-phase CEO fumigation had a better effect on sprout suppression than single-phase fumigation, and possesses potential for postharvest application.
研究了香茅精油（CEO）熏蒸对马铃薯块茎贮藏期间萌芽抑制和品质的影响。在单相（30μL/L，0-10d）和双相（30μL/L，0-10d；30μL/L，35-90d）熏蒸条件下处理马铃薯块茎。测量发芽率、失重、淀粉、还原糖、赤霉素（GA）和α-茄碱的变化。结果表明，与未处理的块茎相比，CEO 熏蒸可控制发芽并改善马铃薯块茎的贮藏品质。CEO 处理抑制了淀粉的降解和还原糖含量的增加。赤霉素（GA）的产生受到抑制，CEO 熏蒸降低了马铃薯块茎皮和肉中α-茄碱的含量。双相 CEO 熏蒸对抑制发芽的效果优于单相熏蒸，具有采后应用的潜力。
