Influence of thermal and pressure treatments on inhibition of potato tubers sprouting

https://doi.org/10.17221/241/2015-CJFSCitation:Alexandre E.M.C., Rodrigues I.M., Saraiva J.A. (2015): Influence of thermal and pressure treatments on inhibition of potato tubers sprouting. Czech J. Food Sci., 33: 524-530.
download PDF
The effect of short duration thermal treatments (60 and 65°C for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only slightly reduced sprouting, evaluated by the number of sprouted tubers, number of sprouts per sprouted tuber, sprout elongation rate, and sprout length. The pressure treatments alone resulted in a slightly higher inhibitory effect compared to the thermal treatments alone. However, it was for the combined treatments when the highest inhibitory effect on sprouting was observed, particularly when potatoes were stored under controlled temperature and humidity conditions that promoted faster sprouting. The combined treatments versus the control led to a much lower number of sprouted tubers (50% vs 100%), number of sprouts per sprouted tuber (4 vs 20), sprout elongation rate (1.48 ± 0.24 mm/day vs 38.5 ± 2.80mm/day), and sprout length (71 mm vs 1542 mm). These inhibitory effects on sprouting can be of interest and potential for industrial application.
References:
Castro Sónia Marília, Loey Ann Van, Saraiva Jorge Alexandre, Smout Chantal, Hendrickx Marc (2006): Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments. Journal of Food Engineering, 75, 50-58 https://doi.org/10.1016/j.jfoodeng.2005.03.050
 
Cools Katherine, del Carmen Alamar Maria, Terry Leon A. (2014): Controlling sprouting in potato tubers using ultraviolet-C irradiance. Postharvest Biology and Technology, 98, 106-114 https://doi.org/10.1016/j.postharvbio.2014.07.005
 
Domitrovic Tatiana, Fernandes Caroline Mota, Boy-Marcotte Emmanuelle, Kurtenbach Eleonora (2006): High hydrostatic pressure activates gene expression through Msn2/4 stress transcription factors which are involved in the acquired tolerance by mild pressure precondition in Saccharomyces cerevisiae. FEBS Letters, 580, 6033-6038 https://doi.org/10.1016/j.febslet.2006.10.007
 
Elo Mika A., Karjalainen Hannu M., Sironen Reijo K., Valmu Leena, Redpath Nicholas T., Browne Gareth J., Kalkkinen Nisse, Helminen Heikki J., Lammi Mikko J. (2005): High hydrostatic pressure inhibits the biosynthesis of eukaryotic elongation factor-2. Journal of Cellular Biochemistry, 94, 497-507 https://doi.org/10.1002/jcb.20333
 
EOLINI F, HOCHKOEPPLER A, CREDI A, RODRIGUEZ A (2004): Polyphenol oxidase expression in potato () tubers inhibited to sprouting by treatment with iodine atmosphere. Phytochemistry, 65, 2181-2187 https://doi.org/10.1016/j.phytochem.2004.07.002
 
Jadhav S.J., Kadam S.S. (1998): Potato. In: Salunkhe D.K., Kadam S.S. (eds): Handbook of Vegetable Science and Technology. New York, Marcel Dekker, Inc.: 11–69.
 
Karjalainen H.M., Sironen R.K., Elo M.A., Kaarniranta K., Takigawa M., Helminen H.J., Lammi M.J. (2003): Gene expression profiles in chondrosarcoma cells subjected to cyclic stretching and hydrostatic pressure. A cDNA array study. Biorheology, 40: 93–100.
 
Kumar S., Petwal V.C., Kaul A., Behere A., Promod R., Bapna S.C., Soni H.C. (2009): Sprout inhibition in potato (Solanum tuberosum L.) with low energy electrons. Journal of the Food Science and Technology-Mysore, 46: 50–53.
 
Mozhaev Vadim V., Lange Reinhard, Kudryashova Elena V., Balny Claude (1996): Application of high hydrostatic pressure for increasing activity and stability of enzymes. Biotechnology and Bioengineering, 52, 320-331 https://doi.org/10.1002/(SICI)1097-0290(19961020)52:2<320::AID-BIT12>3.0.CO;2-N
 
Owolabi Moses S., Olowu Rasaq A., Lajide Labunmi, Oladimeji Matthew O., Padilla-Camberos Eduardo, Flores-Fernández José Miguel (2013): Inhibition of potato tuber sprouting during storage by the controlled release of essential oil using a wick application method. Industrial Crops and Products, 45, 83-87 https://doi.org/10.1016/j.indcrop.2012.11.043
 
Ramirez Rosario, Saraiva Jorge, Pérez Lamela Concepción, Torres J. Antonio (2009): Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing. Food Engineering Reviews, 1, 16-30 https://doi.org/10.1007/s12393-009-9002-8
 
Ranganna B., Raghavan G.S.V., Kushalappa A.C. (1998): Hot water dipping to enhance storability of potatoes. Postharvest Biology and Technology, 13, 215-223 https://doi.org/10.1016/S0925-5214(98)00015-5
 
Saraiva Jorge A., Rodrigues Ivo M. (2011): Inhibition of potato tuber sprouting by pressure treatments. International Journal of Food Science & Technology, 46, 61-66 https://doi.org/10.1111/j.1365-2621.2010.02455.x
 
Sironen R.K., Karjalainen H.M., Törrönen K., Elo M.A., Kaarniranta K., Takigawa M., Helminen H.J., Lammi M.J. (2002): High pressure effects on cellular mRNA stability. A cDNA array analysis. Biorheology, 39: 111–117.
 
Sonnewald Uwe (2001): Control of potato tuber sprouting. Trends in Plant Science, 6, 333-335 https://doi.org/10.1016/S1360-1385(01)02020-9
 
Sorce C., Lorenzi R., Parisi B., Ranalli P. (2005): PHYSIOLOGICAL MECHANISMS INVOLVED IN POTATO (SOLANUM TUBEROSUM) TUBER DORMANCY AND THE CONTROL OF SPROUTING BY CHEMICAL SUPPRESSANTS. Acta Horticulturae, , 177-186 https://doi.org/10.17660/ActaHortic.2005.684.24
 
Struik P.C., Wiersema S.G. (1999): Control and manipulation of physiological seed tuber quality. In: Wiersema S. (ed.): Seed Potato Technology. Wageningen, Academic Publishers: 95–134.
 
download PDF

© 2019 Czech Academy of Agricultural Sciences