Sprout development and processing quality changes in potato tubers stored under ethylene: 1. Effects of ethylene concentration

Ethylene effectively inhibits sprouting of potatoes (Solanum tuberosum L.) during storage, but it often darkens fry color. The objective of the work described here was to determine if altering the concentration of ethylene applied would reduce the darkening while retaining adequate sprout inhibition. Trials were conducted over three consecutive years (1991–1992, 1992–1993, and 1993–1994). Tubers of cv Russet Burbank (ca 150–300 g) were stored at 9 C for 25 wk in closed chambers in a refrigerated room under continuous exposure to 0.4, 4, 40, or 400 µL L−1 ethylene gas delivered with the ventilation airstream (ca 0.5 air exchanges per h, for 6 h each day). Untreated control and chlorpropham-treated (CIPC) check tubers were stored under the same conditions but without ethylene supplementation. Sprout number, length, and biomass, fry color, loss of tuber mass, disease, and dry matter content were evaluated at 5-wk intervals. Dose-dependent effects (400>40>4>0.4 µL L−1) of ethylene on sprout growth and fry color were observed. The 400, 40, and 4 µL L−1 ethylene treatments inhibited sprout growth as effectively as CIPC, whereas in 0.4 µL L−1 ethylene sprouting was midway between CIPC and the untreated control. Sprout mass and maximum sprout length in all ethylene treatments were significantly lower (P