Natural suppression of sprouting in stored potatoes using jasmonates

• US 5,436,226 A
• Filed: 11/03/1993
• Issued: 07/25/1995
• Est. Priority Date: 11/03/1993
• Status: Expired due to Fees

• Current Assignee: The United States of America As Represented By The Secretary of Agriculture
• Original Assignee: United States Department Of Agriculture
• Inventors: Orr, Paul H., Glynn, Martin T., Lulai, Edward C.
• Primary Examiner(s): CLARDY, S
• Application Number:
  US08/147,355
• Time in Patent Office: 629 Days
• Field of Search: 504/313, 504/320, 504/291, 426/268, 426/321
• US Class Current: 504/291
• CPC Class Codes: A01N 37/42 containing within the same carbon skeleton a carboxylic group or a thio analogue, or a derivative thereof, and a carbon atom having only two bonds to hetero atoms with at the most one bond to halogen, e.g. keto-carboxylic acids
• CPC Class Codes: A23B 7/144 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 7/154 Organic compounds; Microorganisms; Enzymes

Abstract

A novel process is described for controlling sprouting in tubers and improving their processing qualities using naturally occurring compounds. Tuber sprouting and/or melanization which occurs during processing, such as cooking or frying, may be controlled by exposure of the tubers to an effective amount of a jasmonate. Further, by varying the amount of jasmonate applied to the tubers, either sprout inhibition or improvement of processed color quality or both, may be preferentially selected.

Claims

1. A method for inhibiting sprouting and/or reduce darkening of tubers comprising the step of exposing tubers to a jasmonate compound in an amount effective to inhibit sprouting or reduce melanization during processing or both.

2. A method as described in claim 1 wherein said jasmonate is selected from the group consisting of (-)-jasmonic acid, (+)-7-iso-jasmonic acid, methyl jasmonate and 9,10-dihydro-jasmonic acid.

3. A method as described in claim 1 wherein said jasmonate is substantially pure.

4. A method as described in claim 1 wherein said jasmonate is in a composition with a carrier.

5. A method as described in claim 1 wherein said jasmonate is in a liquid phase and said step of exposing includes allowing said liquid to volatilize into the atmosphere adjacent said tubers.

6. A method as described in claim 1 wherein said step of exposing comprises contacting said tubers with said jasmonate in a liquid phase.

7. A method as described in claim 1 wherein said step of exposing comprises contacting said tubers with said jasmonate in a gas phase.

8. A method as described in claim 1 wherein said step of exposing comprises contacting said tubers with said jasmonate in a fog.

9. A method as described in claim 1 wherein said tubers are potatoes.

10. A method as described in claim 1 wherein said amount of jasmonate is effective to inhibit sprouting of said tubers.

11. A method as described in claim 1 wherein said amount of jasmonate is effective to reduce melanization of said tubers during processing.

12. A method as described in claim 11 further comprising exposing said tubers to a second sprout inhibiting agent.

13. A method as described in claim 12 wherein said second sprout inhibiting agent is selected from the group consisting of CIPC, aromatic alcohols, aromatic aldehydes, monoterpenes, carvone and naphthalenes.

14. A method as described in claim 1 wherein said amount of jasmonate is effective to both inhibit sprouting of said tubers and reduce melanization thereof during processing.

15. A method as described in claim 1 wherein said tubers are not coated with a composition comprising a polysaccharide polymer.