Barbara J. Daniels-Lake

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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(More)
Ozone and 1,8-cineole were investigated as alternatives to isopropyl-n-(3-chloro-phenyl)carbamate (CIPC) to control sprout development of potato (Solatium tuberosum) tubers cv Russet Burbank during long-term storage. Sprout development was similar in ozone-treated and air-stored tubers, but both had much larger and more numerous sprouts than CIPC-treated(More)
The study examined the efficacy of 1-methylcyclopropene (1-MCP), an anti-ethylene compound, as a preventative treatment for ethylene-induced fry color darkening in potato (Solanum tuberosum L.) tubers, without reducing the effectiveness of ethylene as a tuber sprouting control agent. The experiment was conducted for two years with ‘Shepody’ and ‘Russet(More)
Marketplace preference for lower pesticide residues in foods has led to research to reduce the residue of chlorpropham (isopropyl N-3-chlorophenyl carbamate; CIPC), a postharvest-applied sprout inhibitor which is widely used around the globe to prevent sprouting of stored potatoes (Solanum tuberosum L.). Ethylene gas, an effective, safe and non-toxic sprout(More)
Ethylene is an effective potato (Solanum tuberosum L.) sprout inhibitor, but it often darkens fry colour. Trials were conducted over nine consecutive storage seasons to identify ethylene application methods which would mitigate darkening while retaining adequate sprout inhibition, using cv. Russet Burbank plus cvs Shepody, Asterix and Santana in some years.(More)
Sprouting is the visible growth of shoot meristem tissue in the “eyes” of potato tubers which occurs after dormancy has ended. It is the major visible milestone in determining tuber physiological age. The earliest observable stage of sprouting, when only small white buds are visible, is often termed “pipping” or “peeping”. Sprouts have multiple nodes, with(More)
Previous short-term trials (9-week duration) have shown that the fry colour of stored potatoes (Solanum tuberosum L.) can be negatively affected by simultaneous exposure to elevated CO2 plus a trace concentration of ethylene gas. In the present study, trials were conducted during each of two storage seasons (2008–2009 and 2009–2010), to examine the effects(More)
Based on ethylene management in potato storage, we hypothesized that the applied treatments would modify number of sprouts per seed tuber. Thus, in combination with in-row spacing (closer for seed, wider for processing) in the field treatments will give either (1) a high number of small tubers destined for seed use, or (2) a relatively smaller number of(More)
Recently, it has been shown that the darkening of potato processing colour attributable to a trace concentration of ethylene gas is more severe when CO2 is also elevated. In view of the increasing use of ethylene gas for sprout suppression in potato storage facilities, it was considered important to determine whether this effect also occurs at the much(More)