Responses To Menthol And Hydrogen Peroxide Over Physiology Of Potato Sprouts
International Journal of Development Research
Responses To Menthol And Hydrogen Peroxide Over Physiology Of Potato Sprouts
Received 19th December, 2020 Received in revised form 28th December, 2020 Accepted 07th January, 2021 Published online 28th February, 2021
Copyright © 2020, Luciana G. Soares, Ariana M. Pereira, Maria Eduarda da S. Guimarães, Dreice N. Gonçalves, Mirelle Nayana de S. Santos, Abelardo Barreto de M. Neto, Renata R. Pedroza, Nicolas O. de Araújo, Mateus de P. Gomes, Daniela G. Soares, Paula Acácia S. Ramos and Fernando L. Finger. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Sprouting of potato tubers occurs over a prolonged storage, even at low temperatures, making tubers unsuitable for the processing industry. The application of sprouting inhibitors is an alternative; however, commercial compounds are toxic, making necessary the study of natural inhibitors, such as menthol and hydrogen peroxide (H2O2). The objective of this study was to evaluate the response menthol and hydrogen peroxide treatments on the physiology of sprouted tubers of ‘Markies’ potatoes in refrigerated storage for frying. The application of menthol and H2O2 + menthol reduced length of the sprouts and LFM besides the no effect on number of sprouts. The refrigerated storage of the sprouted tubers for 40 days resulted in a linear increase in TSS, RS and NRS contents up to 33.3 days; however, noenzymatic darkening was found. The POD increased from 8.1 days of storage. The PPO increased from 16.8 days which correlated with the reduction of the phenols until 32.5 days of storage and no enzymatic darkening was observed. It is concluded that the application of menthol reduces the length of sprouts and that the storage of sprouting tubers does not induce enzymatic or non-enzymatic darkening.
