Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds

Detalhes bibliográficos
Autor(a) principal: Santos, Mirelle Nayana de Sousa
Data de Publicação: 2019
Outros Autores: Araujo, Fernanda Ferreira de, Lima, Paula Cristina Carvalho, Costa, Lucas Cavalcante da, Finger, Fernando Luiz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43234
Resumo: The increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clove and menthol essential oils have on the inhibition of sprout growth in non-dormant ‘Asterix’ tubers. Both eugenol and menthol treatments reduced the rate of sprout growth during storage at 8oC for up to 50 days. Eugenol and menthol essential oils diminished the rate of accumulation of reducing sugar, which are responsible for browning of French fries. Color after frying was within acceptable levels when the tubers were treated with eugenol or menthol essential oils.
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spelling Changes in potato tuber sugar metabolism in response to natural sprout suppressive compoundsSolanum tuberosum L.; clove oil; menthol; reducing sugars.Manejo e praticas culturaisThe increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clove and menthol essential oils have on the inhibition of sprout growth in non-dormant ‘Asterix’ tubers. Both eugenol and menthol treatments reduced the rate of sprout growth during storage at 8oC for up to 50 days. Eugenol and menthol essential oils diminished the rate of accumulation of reducing sugar, which are responsible for browning of French fries. Color after frying was within acceptable levels when the tubers were treated with eugenol or menthol essential oils.Universidade Estadual de Maringá2019-09-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa de laboratorioapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4323410.4025/actasciagron.v42i1.43234Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e43234Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e432341807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43234/751375148411Copyright (c) 2020 Acta Scientiarum. Agronomyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Mirelle Nayana de SousaAraujo, Fernanda Ferreira deLima, Paula Cristina Carvalho Costa, Lucas Cavalcante daFinger, Fernando Luiz2020-11-16T18:51:04Zoai:periodicos.uem.br/ojs:article/43234Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2020-11-16T18:51:04Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
title Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
spellingShingle Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
Santos, Mirelle Nayana de Sousa
Solanum tuberosum L.; clove oil; menthol; reducing sugars.
Manejo e praticas culturais
title_short Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
title_full Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
title_fullStr Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
title_full_unstemmed Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
title_sort Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
author Santos, Mirelle Nayana de Sousa
author_facet Santos, Mirelle Nayana de Sousa
Araujo, Fernanda Ferreira de
Lima, Paula Cristina Carvalho
Costa, Lucas Cavalcante da
Finger, Fernando Luiz
author_role author
author2 Araujo, Fernanda Ferreira de
Lima, Paula Cristina Carvalho
Costa, Lucas Cavalcante da
Finger, Fernando Luiz
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos, Mirelle Nayana de Sousa
Araujo, Fernanda Ferreira de
Lima, Paula Cristina Carvalho
Costa, Lucas Cavalcante da
Finger, Fernando Luiz
dc.subject.por.fl_str_mv Solanum tuberosum L.; clove oil; menthol; reducing sugars.
Manejo e praticas culturais
topic Solanum tuberosum L.; clove oil; menthol; reducing sugars.
Manejo e praticas culturais
description The increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clove and menthol essential oils have on the inhibition of sprout growth in non-dormant ‘Asterix’ tubers. Both eugenol and menthol treatments reduced the rate of sprout growth during storage at 8oC for up to 50 days. Eugenol and menthol essential oils diminished the rate of accumulation of reducing sugar, which are responsible for browning of French fries. Color after frying was within acceptable levels when the tubers were treated with eugenol or menthol essential oils.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa de laboratorio
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43234
10.4025/actasciagron.v42i1.43234
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43234
identifier_str_mv 10.4025/actasciagron.v42i1.43234
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43234/751375148411
dc.rights.driver.fl_str_mv Copyright (c) 2020 Acta Scientiarum. Agronomy
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Acta Scientiarum. Agronomy
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e43234
Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e43234
1807-8621
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reponame:Acta Scientiarum. Agronomy (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
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reponame_str Acta Scientiarum. Agronomy (Online)
collection Acta Scientiarum. Agronomy (Online)
repository.name.fl_str_mv Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br
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