Alternatives to CIPC for sprout control in potatoes

Prior to its last use in 2020, chlorpropham (CIPC) had been the most important sprout suppressant in GB. AHDB had supported an extensive programme of research on its use and the integration of alternative sprout control options.

Processing

The research looked at 8 treatments options, using ethylene, spearmint oil and DMN both with and without Maleic Hydrazide (MH).

The varieties tested were Innovator, Maris Piper, Performer, Royal and VR808 - measurerments were taken after 8 months storage. Fry colour was measured for potatoes processed as chips/French fries. Tubers were held at target temperatures of 9.0 degrees C.

2021 Read the final research reports

Webinar: Post-CIPC potato sprout control for the processing market (June 2020)

Fresh

The research looked at a range of sprout suppression treatments: MH, ethylene, spearmint oil (BIOX-M), orange oil (ARGOS) and 1,4-dimethylnaphthalene (DMN). Assessments (over a 9 month storage period) were carried out over three seasons. Four mainstream pre-packing varieties were studied: Maris Piper, Nectar, Melody and King Edward. Four salad varieties (Angelique, Juliette, Leontine and Maris Peer) were included in the second and third years of the project. The store temperature was 4.5ֻ°C which was warmer than typical but provided strong sprouting pressure against which to test the various treatments.

2021 Read the final research reports

Webinar: Post-CIPC sprout control for the fresh market (June 2020)

Other sources of information

Guidance on store cleaning and CIPC residues

Back to the Potato Storage Hub

Topics:

Storage Research Sprout Suppression Research Research Storage Research

Sectors:

Potatoes

Tags:

potatoes storage sprout suppression research