| Revista: | Acta scientiarum. Agronomy |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000460040 |
| ISSN: | 1679-9275 |
| Autores: | Santos, Mirelle Nayana de Sousa1 Araujo, Fernanda Ferreira de1 Lima, Paula Cristina Carvalho1 Costa, Lucas Cavalcante da1 Finger, Fernando Luiz2 |
| Instituciones: | 1Universidade Federal de Vicosa, Departamento de Biologia Vegetal, Vicosa, Minas Gerais. Brasil 2Universidade Federal de Vicosa, Departamento de Fitotecnia, Vicosa, Minas Gerais. Brasil |
| Año: | 2020 |
| Volumen: | 42 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | 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 |
| Disciplinas: | Agrociencias |
| Palabras clave: | Hortalizas, Papa, Solanum tuberosum, Aceite de clavo, Mentol, Azúcares reductores |
| Keyword: | Vegetables, Potato, Solanum tuberosum, Clove oil, Menthol, Reducing sugars |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
