Natural suppression of sprouting in stored potatoes using jasmonates
First Claim
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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.
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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.
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15 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.
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