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US 20170042146A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0042146 A1 MMARAJU et al. (43) Pub. Date: Feb. 16, 2017 (54) TREATMENT OF POTATOES AND ROOT Publication Classification VEGETABLES DURING STORAGE (51) Int. Cl. (71) Applicant: AMVAC CHEMICAL AOIN 35/02 (2006.01) CORPORATION, Newport Beach, VA A23B 7/52 (2006.01) (US) A23B 7/54 (2006.01) (52) U.S. Cl. (72) Inventors: John A. IMMARAJU, Newport Beach, CPC ............... A0IN 35/02 (2013.01); A23B 7/154 VA (US); Anthony A. ZATYLNY, (2013.01); A23B 7/152 (2013.01); A23 V Newport Beach, VA (US) 2002/00 (2013.01) (21) Appl. No.: 15/340,249 (57) ABSTRACT (22) Filed: Nov. 1, 2016 The turgidity of potato tubers and other root vegetables is Related U.S. Application Data improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or (62) Division of application No. 14/892,589, filed on Nov. internal diseases caused by fungi and bacteria are prevented 20, 2015, filed as application No. PCT/US2014/ or treated by the application of one or more C.B-imsaturated 039054 on May 22, 2014. aliphatic aldehydes and ketones, C3 to C14 aliphatic alde (60) Provisional application No. 61/826,309, filed on May hydes and ketones, and/or C3 to C7 saturated or unsaturated 22, 2013. primary and secondary aliphatic alcohols. Patent Application Publication Feb. 16, 2017 Sheet 1 of 4 US 2017/0042146 A1 Figure l A and B Patent Application Publication Feb. 16, 2017 Sheet 2 of 4 US 2017/0042146 A1 Figure 2 Patent Application Publication Feb. 16, 2017 Sheet 3 of 4 US 2017/0042146 A1 Figure 3A and B Patent Application Publication Feb. 16, 2017 Sheet 4 of 4 US 2017/0042146 A1 Figure 4A and B US 2017/0042146 A1 Feb. 16, 2017 TREATMENT OF POTATOES AND ROOT ethofumesate, mefluidide, paclobutrazol, 2.4 DB, and 2.4 VEGETABLES DURING STORAGE DP, and in U.S. Patent Publication 2007/0078058 which shows the use of MCPP to inhibit sprouting. Issued U.S. Pat. BACKGROUND OF THE INVENTION No. 5,139,562 (Vaughn, et al.) discusses the use of the 0001 Field of the Invention oxygenated monoterpenes 1,4-cineole, 1,8-cineole, fen 0002 The invention generally relates to maintaining or chone, and menthol to inhibit tuber sprouting. restoring potato turgidity, and/or to preventing greening 0008. Other natural volatile sprout inhibitors have been and/or to treating interior fungal and bacterial diseases of identified. Carvone (derived from caraway seed) is commer root vegetables by the application of C. B-unsaturated ali cially available for use on potatoes in the Netherlands phatic aldehydes and ketones, C3 to C14 aliphatic aldehydes (Hartmans et al 1995. The following US patents describe the and ketones, and/or C3 to C7 aliphatic primary and second use of various compounds for the inhibition of potato Sprout ary Saturated and unsaturated alcohols. In particular, root formation: U.S. Pat. No. 5,436,226 to Lulai, et al. (Jul 25, vegetables (such as potatoes) are treated prior to or during 1995) describes the use of jasrnonates; U.S. Pat No. 5,635, storage to limit damage due to loss of turgidity, greening 452 to Lulai et al (1997) describes the use of aromatic acids, and/or disease. U.S. Pat No. 6,855,669 to Knowles and Knowles (2005) 0003 Background of the Invention describes the use of C.f3 unsaturated aldehydes and ketones, 0004 Following harvest, potato tubers undergo a natural U.S. Pat. No. 8,258,081 to Knowles et al. describes the use period of dormancy during which sprout growth is inhibited of C3 to C14 aliphatic aldehydes, ketones and primary and by endogenous hormones. As tubers emerge from dormancy secondary C3 to C7 aliphatic alcohols to inhibit sprouting of and begin to sprout, respiration increases, starch is catabo potato tubers, U.S. Pat. No. 5,580,596 to Winkelmann et al. lized to Sugars, which leads to weight loss and loss of (Dec. 3, 1996) describes the use of rape seed oil and certain turgidity. The result is a decrease in overall quantity and long-chain alcohols, either alone or in combination; U.S. quality of tubers destined for fresh and processing markets. Pat. No. 5,139,562 to Vaughn et al., (Aug. 16, 1992) One method to preserve tuber turgidity is to have good describes the use of volatile monoterpenes (e.g. from euca sprout control. Hence, efforts have been made to inhibit lyptus, peppermint, spearmint, etc.); and U.S. Pat. No. sprouting through chemical or physical means to preserve 8.329,618 B1 teaches that certain essential oils can promote quality during storage. The sprout inhibitors registered for tuber hardness as well, and U.S. Pat. No. 5,129,951 to use on potatoes in the United States include CIPC (also Vaughn et al., (Jul. 14, 1992) describes the use of aromatic known as chlorpropham, Sprout Nip(R), etc.), maleic hydraz aldehydes and alcohols. In addition, Vokou et al. (1993) ide (MH), DMN (also known as dimethylnaphthalene, have demonstrated that the essential oils from a multitude of 14SIGHTR), 1,4SEEDR, 1,4SHIPR), DIPN (diisopropyl herbs (e.g. sage and rosemary) possess sprout inhibiting naphthalene, Amplify(R), and clove oil (BioX-CR); Sprout activity in potatoes. TorchTM). Except for MH, which is applied pre-harvest to 0009 Softening of the potato during storage significantly actively growing plants, all inhibitors are applied post har decreases or eliminates its commercial value. Thus, identi vest when tubers are in the storage bin. fication of agents that can improve turgidity of potatoes are 0005 CIPC is the most effective and most widely used needed in the industry. Furthermore, identification of agents potato sprout inhibitor. This chemical agent is most often that restore turgidity, whereby an otherwise stored flaccid applied as a thermal aerosol fog into potato storages after potatoes absorb moisture and become “hard or firm' to the wound-healing and prior to sprouting. In the Pacific North touch, are of significant commercial interest. west, this is usually in November or December, before 0010. Another possible problem that occurs in associa dormancy has ended. The chemical is fogged into storage at tion with growing, harvesting and storing potatoes is "green the recommended rate of 1 lb chlorpropham/600 cwt. One ing” which occurs upon exposure to light. Greening gallon of CIPC aerosol grade will treat 4200 cwt (210 tons) adversely affects both the appearance and nutritional quali of potatoes. While CIPC can inhibit sprouting and extend the ties-and even the safety-of potatoes, which at one time were storage life of table-stock and processing potatoes for the considered to be poisonous. In fact potatoes do contain storage season with one or more applications, it does not poisonous compounds in the form of glycoalkaloids Such as promote or maintain tuber turgidity or prevent tuber green Solanine. Such toxins are always present near the Surface of ing. One of the drawbacks with CIPC is that when the tubers the potato, with the highest concentrations in the eyes or are treated in storage before proper wound healing and sprouts. These toxins are a natural defense mechanism of the suberization of the potatoes has taken place, CIPC can plant, and are harmless when ingested in very Small quan impede these natural processes and therefore increase Stor tities, but ingestion of high levels causes headaches, diar age disease incidence. rhea, cramps, and, in severe cases, coma and death. The U.S. 0006 While other potential sprout suppressant agents National Toxicology Program recommends consumption of have been identified (e.g. aromatic aldehydes and alcohols, at most 12.5 mg of Solanine from potatoes per day. methyl esters of rape oil, carvone, jasmonates, spearmint 0011 Solanine levels in potatoes vary somewhat depend and peppermint oils), none appear as effective as CIPC. 1.4 ing on the variety, age, maturity, storage temperature, etc., SIGHTTM (94.7% DMN=1,4-dimethylnaphthalene) is a but the levels are significantly increased upon exposure to naturally-occurring chemical agent that is also registered for light. Light also causes chlorophyll production and the sprout control (see U.S. Patent Publication 2001/0021406), resulting development of a green skin color; hence, the but it tends to be less effective than CIPC and is considered degree of “potato 'greening is an indirect indicator of the a dormancy enhancer. development of toxins such as Solanine. Generally, the 0007. Other alternative sprout inhibitors are described in greener the potato, the more likely that high concentrations U.S. Patent Publication 2007/0135307 to Olson which of Solanine and other glycoalkaloids are present. Commer describes sprout inhibition with carbetamide, pronamide, cially grown potatoes are selected so as to have low initial US 2017/0042146 A1 Feb. 16, 2017 concentrations of Solanine, but post-harvest exposure to toes) is very important to the potato industry, and the use of light can rapidly increase these levels to ten or more times compositions which incorporate one or more of C.f3-unsatu the original value. For example, grocery store fluorescent rated aliphatic aldehydes and ketones, C3 to C14 aliphatic lighting can induce potato greening in as little as 12 hours. aldehydes and ketones, or C3 to C14 aliphatic primary and If a potato is more than 5 percent green, the U.S. Department secondary saturated and unsaturated alcohols, alone or in of Agriculture considers the potato damaged and less than combination, can effectively prevent or inhibit tuber green US Grade #1. ing. 0012. Unfortunately, there are currently no products 0016 Further, the present disclosure describes the sur available for preventing or slowing 'greening of potatoes prising finding that the compounds described herein are and this area is also of significant commercial interest.
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    iii <J)z o '"o ~ NON-WOODNO\ -WOOD FORESTFOREST PRODUCTSPRODUCTS o 55 Edible nuts Food and Agriculture Organization of the United Nations NON-WOOD0 \ -WOOD FOREST FOREST PRODUCTS PRODUCTS 55 EdibleEdible nuts by G.E. Wickens FOOD AND AGRICULTUREAGRICULTURE ORGANIZATION OF THE UNITEDUNITED NATIONSNATIONS Rome,Rome, 19951995 The opinions expressed in this document are those of the authors and do not necessarily reflectreflect opinionsopinions onon thethe partpart ofof FAO.FAO. The designations employed and the presentation of material in this publication do notnot implyimplythe the expressionexpression ofof any anyopinion opinion whatsoever whatsoever onon thethe part of thethe FoodFood andand AgricultureAgriculture OrganizationOrganization of thethe UnitedUnited Nations concerning the legal status of any country,country, territory,territory, citycity oror area or ofof itsits authorities, authorities, orconcerningor concerning the the delimitation delimitation ofof its its frontiers frontiers or boundaries.boundaries. M-37 ISBNISBN 92-5-103748-5 All rights reserved. No part of this publication may be reproduced,reproduced , stored in a retrieval systemsystem,, or transmitted inin any formform oror byby anyany means, means ,electronic, electronic, mechanicalmechanical,, photocopying oror otherwiseotherwise,, without the prior permissionpermission ofof thethe copyright owner. Applications forfor such permission,permission, withwith a statementstatement of thethe purpose and extent of the reproduction,reproduction, should be addressed to the