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Thoma JL, Cantrell CL, Zheljazkov VD. Effects of Essential Oil Fumigation on Potato Sprouting at Room-Temperature Storage. Plants (Basel) 2022; 11:plants11223109. [PMID: 36432838 PMCID: PMC9695867 DOI: 10.3390/plants11223109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 05/13/2023]
Abstract
As a global staple, potato plays an important role in meeting human dietary needs and alleviating malnutrition. Potato sprouting during storage is a major issue that threatens food security by increasing food waste and must therefore be controlled. Biopesticides, including essential oils (EOs), have a history of use as potato sprout suppressants, and interest in their use has been renewed in response to stricter regulations on CIPC, the dominant chemical sprout suppressant over the last half-century. We evaluated twenty-one EOs as potential sprout suppressants in cv. Ranger Russet potatoes at room-temperature storage. Treatment with Artemisia herba-alba EO was the most effective at suppressing both sprout length and sprout number over a 90-day storage period. GC—MS—FID analysis of A. herba-alba EO revealed the presence of α-thujone, hexadecenoic acid, β-thujone, camphor, sabinene, and camphene at amounts >1%. Cistus ladanifer, Ocimum basilicum, Ormenis mixta, and Salvia sclarea EOs significantly reduced sprout length for shorter storage periods, whereas Cinnamomum zeylanicum (bark) and Laurus nobilis EOs also significantly reduced sprout number. Syzygium aromaticum (clove) EO did not significantly suppress sprouting at room temperature. These results indicate the potential of certain EOs to be used as sprout suppressants for room-temperature potato storage, providing needed alternatives for both organic and conventional potato industries.
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Affiliation(s)
- Jena L. Thoma
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR 97331, USA
- Correspondence:
| | - Charles L. Cantrell
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University City, MS 38677, USA
| | - Valtcho D. Zheljazkov
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR 97331, USA
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Thoma JL, Cantrell CL, Zheljazkov VD. Evaluation of Essential Oils as Sprout Suppressants for Potato ( Solanum tuberosum) at Room Temperature Storage. Plants (Basel) 2022; 11:3055. [PMID: 36432783 PMCID: PMC9696970 DOI: 10.3390/plants11223055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 06/16/2023]
Abstract
Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of Myrtus communis and Melaleuca quinquenervia significantly reduced sprout length relative to the control but did not have any effect on sprout number. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations.
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Affiliation(s)
- Jena L. Thoma
- Department of Crop and Soil Science, Oregon State University, 109 Crop Science Building, 3050 SW Campus Way, Corvallis, OR 97331, USA
| | - Charles L. Cantrell
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, MS 38677, USA
| | - Valtcho D. Zheljazkov
- Department of Crop and Soil Science, Oregon State University, 109 Crop Science Building, 3050 SW Campus Way, Corvallis, OR 97331, USA
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Zheljazkov VD, Micalizzi G, Yilma S, Cantrell CL, Reichley A, Mondello L, Semerdjieva I, Radoukova T. Melissa officinalis L. as a Sprout Suppressor in Solanum tuberosum L. and an Alternative to Synthetic Pesticides. J Agric Food Chem 2022; 70:14205-14219. [PMID: 36306427 DOI: 10.1021/acs.jafc.2c05942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The goal of this research was to screen plant essential oils (EOs) as sprout inhibitors or suppressors in potato (Solanum tuberosum L.). Three controlled environment experiments were conducted to screen 18 EOs and several pure compounds as sprout inhibitors. The EOs were applied using the wicked method on potato cv. Gala in 19 L plastic containers. The results indicated that Melissa officinalis L. EO inhibited sprouting, while Coriandrum sativum L. seed oil and the EO blend of Lavandula angustifolia Mill. and Salvia sclarea L. suppressed sprouting. The EOs of interest were analyzed using gas chromatography coupled to mass spectrometry (GC-MS) and/or a flame ionization detector (GC-FID); the detailed chemical profiles are provided. The M. officinalis EO was fractionated into seven fractions, and these were tested on minitubers. We identified two fractions (F and A) that suppressed potato sprouting better than the whole oil. The GC-MS-FID analyses of M. officinalis EO fraction A identified myrcene, Z-ocimene, E-ocimene, trans-caryophyllene, and α-humulene as the main constituents, while the main constituents of fraction F were α-terpineol, β-citronellol, and geraniol. The pure isolated compounds, together with the major compound in M. officinalis EO (citral), were tested for sprout suppression on three potato cultivars (Ranger Russet, Terra Rosa, and Dakota TrailBlazer), which revealed that β-citronellol reduced the sprout length and the number of sprouts in all three cultivars, while citral and (+)-α-terpineol reduced the sprout length and the number of sprouts in Ranger Russet relative to the two controls in all three cultivars. Myrcene had a stimulating effect on the number of sprouts in Cv. Terra Rosa. However, none of the pure compounds suppressed sprouting completely or were comparable to the EO of M. officinalis.
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Affiliation(s)
- Valtcho D Zheljazkov
- Department of Crop and Soil Science, Oregon State University, 3050 SW Campus Way, 431A Crop Science Building, Corvallis, Oregon 97331, United States
| | - Giuseppe Micalizzi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina I-98168, Italy
| | - Solomon Yilma
- Department of Crop and Soil Science, Oregon State University, 3050 SW Campus Way, 431A Crop Science Building, Corvallis, Oregon 97331, United States
| | - Charles L Cantrell
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, Mississippi 38677, United States
| | - Amber Reichley
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, Mississippi 38677, United States
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina I-98168, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina I-98168, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome I-00128, Italy
| | - Ivanka Semerdjieva
- Department of Botany and Agrometeorology, Agricultural University, Mendeleev 12, 4000 Plovdiv, Bulgaria
- Department of Plant and Fungal Diversity and Resources, Institute of Biodiversity and Ecosystem Research, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Tzenka Radoukova
- Department of Botany and Biological education, Faculty of Biology, University of Plovdiv Paisii Hilendarski, 24 Tzar Asen, 4000 Plovdiv, Bulgaria
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Chope GA, Cools K, Hammond JP, Thompson AJ, Terry LA. Physiological, biochemical and transcriptional analysis of onion bulbs during storage. Ann Bot 2012; 109:819-31. [PMID: 22234560 PMCID: PMC3286284 DOI: 10.1093/aob/mcr318] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
BACKGROUND AND AIMS During the transition from endo-dormancy to eco-dormancy and subsequent growth, the onion bulb undergoes the transition from sink organ to source, to sustain cell division in the meristematic tissue. The mechanisms controlling these processes are not fully understood. Here, a detailed analysis of whole onion bulb physiological, biochemical and transcriptional changes in response to sprouting is reported, enabling a better knowledge of the mechanisms regulating post-harvest onion sprout development. METHODS Biochemical and physiological analyses were conducted on different cultivars ('Wellington', 'Sherpa' and 'Red Baron') grown at different sites over 3 years, cured at different temperatures (20, 24 and 28 °C) and stored under different regimes (1, 3, 6 and 6 → 1 °C). In addition, the first onion oligonucleotide microarray was developed to determine differential gene expression in onion during curing and storage, so that transcriptional changes could support biochemical and physiological analyses. KEY RESULTS There were greater transcriptional differences between samples at harvest and before sprouting than between the samples taken before and after sprouting, with some significant changes occurring during the relatively short curing period. These changes are likely to represent the transition from endo-dormancy to sprout suppression, and suggest that endo-dormancy is a relatively short period ending just after curing. Principal component analysis of biochemical and physiological data identified the ratio of monosaccharides (fructose and glucose) to disaccharide (sucrose), along with the concentration of zeatin riboside, as important factors in discriminating between sprouting and pre-sprouting bulbs. CONCLUSIONS These detailed analyses provide novel insights into key regulatory triggers for sprout dormancy release in onion bulbs and provide the potential for the development of biochemical or transcriptional markers for sprout initiation. Evidence presented herein also suggests there is no detrimental effect on bulb storage life and quality caused by curing at 20 °C, producing a considerable saving in energy and costs.
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Affiliation(s)
- Gemma A. Chope
- Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, UK
- Warwick HRI, University of Warwick, Wellesbourne, Warwick CV35 9EF, UK
| | - Katherine Cools
- Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, UK
| | - John P. Hammond
- Warwick HRI, University of Warwick, Wellesbourne, Warwick CV35 9EF, UK
| | | | - Leon A. Terry
- Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, UK
- For correspondence. E-mail
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