Caraway essential oil as potential inhibitor of potato sprouting.

Abstract

The influence of caraway essential oil on potato tubers cv. Karin was tested in small-scale experiments. The results were compared with experiments pursuit under the same conditions: untreated control, treatment with commonly used chemical inhibitor CIPC and treatment with commercial natural sprout inhibitor Talent. Due to the fact, that a low, but stable S-carvone head-space concentration must be present around the tubers and therefore active compound has to be applied regularly, several different S-carvone based formulations had been also studied to elongate this period. The simplest methods such as direct spraying of essential oil or evaporation from disintegrated caraway seeds are without any practical use. Spraying of potato tubers with essential oil or with Talent in the season 1997/1998 developed tuber surface necroses and rotting, although the losses caused by sprouting were minimal. Essential oil on sorbent bentonite dusted as a powder once per storage period was the most potent application in gradual active compound release from matrix to the storage atmosphere. The direct dependence of sprouting on residual carvone and its biodegradation products concentration in tubers was observed. S-carvone was converted into dihydrocarveol and dihydrocarvone especially in simply accessible tissues of sprouts, peels and half tubers. Sensory analyses confirmed that S-carvone treatment of stored tubers does not influence taste, odour and colour of cooked potatoes.