Method for inhibiting potato sprouts
First Claim
1. A METHOD OF TREATING POTATOES TO INHIBIT THE SPROUTING THEREOF AND THE DEVELOPMENT OF REDUCING SUGARS THEREIN DURING STORAGE WHICH COMPRISES ESTABLISHING A GAS STREAM HAVING A TEMPERATURE OF FROM ABOUT 40*F. TO 70*F., GENERATING FINELY DIVIDED LIQUID PARTICLES OF A SIZE OF FROM 1 TO 10 MICRONS OF AN ORGANIC SOLUTION OF ISOPROPYL N-3-CHLOROPHENYLCARBAMATE, THE ORGANIC SOLVENT CONTENT OF WHICH CONSISTS OF A WATER-SOLUBLE ORGANIC SOLVENT HAVING A NORMAL BOILING POINT GREATER THAN 212*F., DISTRIBUTING SAID LIQUID PARTICLES IN SAID GAS STREAM TO FORM A STABLE SUSPENSION IN SAID GAS STREAM OF SAID FINELY DIVIDED LIQUID PARTICLES, CIRCULATING THE RESULTING SUSPENSION AT A TEMPERATURE SUBSTANTIALLY BELOW THE NORMAL BOILING POINT OF SAID ORGANIC SOLVENT AND WITHIN SAID RANGE OF FROM ABOUT 40*F. TO 70*F. IN CONTACT WITH POTATOES, DEPOSITING A SPROUT-INHIBITING CONCENTRATION OF ISOPROPYL N-3-CHLOROPHENYLCABAMATE FROM SAID SUSPENSION UPON THE POTATOES AND THEREAFTER STORING SAID POTATOES AT A TEMPERATURE OF BETWEEN 50*F. AND 70*F.
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1 Claim
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1. A METHOD OF TREATING POTATOES TO INHIBIT THE SPROUTING THEREOF AND THE DEVELOPMENT OF REDUCING SUGARS THEREIN DURING STORAGE WHICH COMPRISES ESTABLISHING A GAS STREAM HAVING A TEMPERATURE OF FROM ABOUT 40*F. TO 70*F., GENERATING FINELY DIVIDED LIQUID PARTICLES OF A SIZE OF FROM 1 TO 10 MICRONS OF AN ORGANIC SOLUTION OF ISOPROPYL N-3-CHLOROPHENYLCARBAMATE, THE ORGANIC SOLVENT CONTENT OF WHICH CONSISTS OF A WATER-SOLUBLE ORGANIC SOLVENT HAVING A NORMAL BOILING POINT GREATER THAN 212*F., DISTRIBUTING SAID LIQUID PARTICLES IN SAID GAS STREAM TO FORM A STABLE SUSPENSION IN SAID GAS STREAM OF SAID FINELY DIVIDED LIQUID PARTICLES, CIRCULATING THE RESULTING SUSPENSION AT A TEMPERATURE SUBSTANTIALLY BELOW THE NORMAL BOILING POINT OF SAID ORGANIC SOLVENT AND WITHIN SAID RANGE OF FROM ABOUT 40*F. TO 70*F. IN CONTACT WITH POTATOES, DEPOSITING A SPROUT-INHIBITING CONCENTRATION OF ISOPROPYL N-3-CHLOROPHENYLCABAMATE FROM SAID SUSPENSION UPON THE POTATOES AND THEREAFTER STORING SAID POTATOES AT A TEMPERATURE OF BETWEEN 50*F. AND 70*F.
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