Treatment of potatoes and root vegetables during storage
The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or treated by the application of one or more α,β-unsaturated aliphatic aldehydes and ketones, C3 to C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols.
1. A method for improving or restoring potato tuber turgidity, comprising the step of applying to harvested or stored potato tubers, wherein said harvested or stored potato tubers are flaccid, a composition consisting of 3-decen-2-one,
wherein the amount of the composition applied in said step of applying is sufficient to improve or restore the turgidity of the potato tubers.
2. The method of claim 1 wherein said step of applying is performed by fogging or vaporizing.
3. The method of claim 1 wherein said step of applying is performed in combination with or sequentially with the application of one or more of: sprout suppressors which are different from said one or more agents, dormancy enhancers, and adjuvants.
4. The method of claim 1 , wherein said potato tubers do not have sprouts.
5. The method of claim 1 , wherein said potato tubers have extensive sprouts.