Stopping the sprouts without CIPC

Potatoes may be both the most productive horticultural crop per area of ground AND almost a complete food for humans, but it is our ability to store them while dormant that has made the potato one of the world’s most important staple crops.

Endodormancy can be maintained for months by storing tubers at 2 to 4°C. However, such low temperatures restrict the process by which starch reserves are used to provide energy for the tuber. The result is increasing accumulation of reducing sugars. Apart from flavour impacts, high sugars cause chips and crisps to develop dark brown to black colours after frying. These are associated with the formation of toxic acrylamide - such potatoes not only look bad, but are potentially bad health-wise.

Potatoes treated with 3d2o (SmartBlock) (left) with untreated potatoes (right), following approximately six months of storage. Image: L Knowles, WSU