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Article Information:
Effect of Spearmint Oil on Sprouting and Processing Quality of Diamant and Sinora Potato Varieties
Hind A. ELbashir, Abdel Halim. R. Ahmed and Khahil S. Yousif
Corresponding Author: Hind A. ELbashir
Submitted: 2011 July, 18
Accepted: 2011 September, 08
Published: 2011 September, 10 |
Abstract:
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The effect of spearmint oil on the storage and processing qualities of two potato varieties Diamant
and Sinora was investigated and compared with the sprout inhibitor, isopropyl - N 3-chlorophenyl carbamate
(CIPC). Potatoes were stored at 10±1ºC and (73-78% RH) for 6 months. Results showed spearmint oil was as
effective as CIPC in checking the break of dormancy, fast sprout growth, high fresh weight loss but unlike
CIPC did not kill the eye buds; so can be used for seed tubers. The oil had no adverse effects on reducing
sugars, dry matter, specific gravity and chips yield. After storage for six months both varieties were still suitable
for making chips and French fries. Consumers preferred chips prepared from Sinora tubers and French fries
prepared from Diamant tubers treated with spearmint oil.
Key words: CIPC, potato, processing, quality, spearmint, sprouting, storage
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Cite this Reference:
Hind A. ELbashir, Abdel Halim. R. Ahmed and Khahil S. Yousif, . Effect of Spearmint Oil on Sprouting and Processing Quality of Diamant and Sinora Potato Varieties. Current Research Journal of Biological Sciences, (5): 530-534.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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