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2011 (Vol. 3, Issue: 5)
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 

Key words:  CIPC, potato, processing, quality, spearmint, sprouting, storage
Vol. 3 , (5): 530-534
Submitted Accepted Published
2011 July, 18 2011 September, 08 2011 September, 10
Abstract:

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±1șC 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.
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  Cite this Reference:
Hind A. ELbashir, Abdel Halim. R. Ahmed and Khahil S. Yousif, 2011. Effect of Spearmint Oil on Sprouting and Processing Quality of Diamant and Sinora Potato Varieties.  Current Research Journal of Biological Sciences, 3(5): 530-534.
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ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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