Version 1
: Received: 20 April 2024 / Approved: 22 April 2024 / Online: 22 April 2024 (10:20:00 CEST)
How to cite:
Xu, Y.; Qin, Y.; Hou, Q.; Niu, D.; Chen, Q. Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber. Preprints2024, 2024041391. https://doi.org/10.20944/preprints202404.1391.v1
Xu, Y.; Qin, Y.; Hou, Q.; Niu, D.; Chen, Q. Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber. Preprints 2024, 2024041391. https://doi.org/10.20944/preprints202404.1391.v1
Xu, Y.; Qin, Y.; Hou, Q.; Niu, D.; Chen, Q. Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber. Preprints2024, 2024041391. https://doi.org/10.20944/preprints202404.1391.v1
APA Style
Xu, Y., Qin, Y., Hou, Q., Niu, D., & Chen, Q. (2024). Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber. Preprints. https://doi.org/10.20944/preprints202404.1391.v1
Chicago/Turabian Style
Xu, Y., Defu Niu and Qingmin Chen. 2024 "Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber" Preprints. https://doi.org/10.20944/preprints202404.1391.v1
Abstract
This study used Dutch potatoes at the end of dormancy as the material to explore the impact of menthol (0.2 and 0.5 g/kg based on potato mass) treatment on sprouting inhibition and potato quality. The findings revealed that a menthol concentration of 0.5 g/kg effectively inhibited potato tuber sprouting and significantly reduced glucoside alkaloids production. After a storage period of 15 days, the sprouting percentage and glucoside alkaloids content of potatoes treated with 0.5 g/kg menthol were observed to be significantly lower at 4.17% and 68.63 mg/kg, respectively, compared to the control group which exhibited values of 100% and 282.01 mg/kg, respectively (P < 0.05). Throughout the storage period, 0.5 g/kg of menthol promoted respiration, reduced malondialdehyde production in potatoes, inhibited polyphenol oxidase activity, and slowed down tissue browning. Additionally, it mitigated the decline in starch and soluble protein content, inhibiting the accumulation of reducing sugars.
Copyright:
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.
