Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethyl-naphthalene-treated potatoes and its effect on the browning of French fries

The use of a sprout suppressor is crucial for the use of potatoes beyond their natural dormancy period. The main sprout inhibitor used on a commercial scale, chlorpropham (CIPC), is becoming increasingly limited owing to its toxicity. Therefore, we evaluated the effectiveness of 1,4-dimethylnaphthalene (1,4-DMN) compared to CIPC in controlling sprouting and maintaining the quality of potato, Solanum tuberosum 'Asterix', during cold storage. Treatment with 1,4-DMN reduced fresh weight loss and controlled the number and length of sprouts comparable to CIPC. Compared to the control, both sprouting inhibitors led to higher starch and lower reducing sugar contents, and the tubers retained the recommended quality for industrial processing. After frying, less browning was observed in French fries obtained from 1,4-DMN- or CIPC-treated tubers. We ascertain that 1,4-DMN besides being an efficient sprouting inhibitor and alternative to CIPC, it contributes to maintaining the quality of French fries after cold storage.

Automated summary

The use of a sprout suppressor is crucial for extending the storage period of potatoes. A comparison between 1,4-dimethylnaphthalene (1,4-DMN) and chlorpropham (CIPC) showed that 1,4-DMN is an effective alternative to CIPC in controlling sprouting and maintaining the quality of potatoes during cold storage. Both inhibitors led to improved starch content, reduced reducing sugar content, and preserved the recommended quality for industrial processing. Furthermore, French fries made from potatoes treated with 1,4-DMN or CIPC showed less browning after frying, indicating the contribution of 1,4-DMN to the quality maintenance of French fries.