da Silva Wyller Max Ferreira, Kringel Dianini Hüttner, Biduski Bárbara, Hackbart Helen Cristina Dos Santos, da Rosa Zavareze Elessandra, Dias Alvaro Renato Guerra
Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil.
Universidade Do Estado de Santa Catarina, Campus Pinhalzinho/SC, Santa Catarina, Brasil.
J Food Sci Technol. 2023 Feb;60(2):494-503. doi: 10.1007/s13197-022-05632-9. Epub 2022 Dec 22.
The objective was to evaluate the effect of peppermint essential oil (PEO) on the inhibition of potato sprouting induced by gibberellic acid (GA) during storage. PEO (0.08 and 0.15 mL L) was applied in the presence and absence of gibberellic acid (10 mg L). The presence of phytopathogens and changes in breaking of dormancy, weight loss, moisture content, and total soluble solids were measured during 28 days. The inhibition of potato sprouting by the PEO occurred at the lowest concentration, even in the presence of GA. Sprout development was inhibited with PEO addition, delaying the dormancy break and reducing weight loss. However, potato sprouting was still inhibited after the removal of the PEO, evidencing its residual efficacy. PEO application at both concentrations had a satisfactory effect on sprout suppression and can be used as a promising eco-friendly approach for inhibiting the sprouting of potato tubers during storage.
目的是评估薄荷精油（PEO）对储存期间赤霉素（GA）诱导的马铃薯发芽的抑制作用。在有和没有赤霉素（10 mg/L）的情况下使用PEO（0.08和0.15 mL/L）。在28天内测量了植物病原体的存在以及休眠打破、重量损失、水分含量和总可溶性固形物的变化。即使在有GA的情况下，PEO在最低浓度时也能抑制马铃薯发芽。添加PEO可抑制芽的发育，延迟休眠打破并减少重量损失。然而，去除PEO后马铃薯发芽仍受到抑制，证明了其残留效果。两种浓度的PEO应用对芽的抑制都有令人满意的效果，可作为一种有前景的生态友好方法用于抑制储存期间马铃薯块茎的发芽。
