ReviewJournal of food science and technology2016
Sprout suppression on potato: need to look beyond CIPC for more effective and safer alternatives.
Review in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 153 citations in OpenAlex.
- Development of 3-decen-2-one/HP-β-CD Inclusion Complex with Enhanced Stability and Its Application for Potato Postharvest Preservation.Foods (Basel, Switzerland) · 2026Article
- Tissue specific mechanisms of tuber dormancy after 1,4-dimethylnaphthalene treatment in potato.Food chemistry. Molecular sciences · 2026Article
- Strategies to Determine and Mitigate Pesticide Residues in Food.Molecules (Basel, Switzerland) · 2025Review
- Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation.Probiotics and antimicrobial proteins · 2025Review
- Identification of Gene Targets for the Sprouting Inhibitor CIPC.Plant direct · 2025Article
- Morphological changes of lenticels and their role in gas exchange and sprouting physiology of potato tubers during postharvest storage.Frontiers in plant science · 2025Article
- Valorization of Potato Peels (Foods (Basel, Switzerland) · 2024Article
- Apple fruit as a biological suppressant for potato tuber sprouting during ambient storage.Heliyon · 2024Article
- Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid.Journal of food science and technology · 2023Article
- Determining the optimum mixture of three essential oils for potato sprout suppression at room temperature storage.Frontiers in plant science · 2023Article
- Effects of Essential Oil Fumigation on Potato Sprouting at Room-Temperature Storage.Plants (Basel, Switzerland) · 2022Article
- Evaluation of Essential Oils as Sprout Suppressants for Potato (Plants (Basel, Switzerland) · 2022Article
- Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review.Plants (Basel, Switzerland) · 2021Review
- Maleic and L-tartaric acids as new anti-sprouting agents for potatoes during storage in comparison to other efficient sprout suppressants.Scientific reports · 2021Article
- Article
- The Cysteine-Rich Peptide Snakin-2 Negatively Regulates Tubers Sprouting through Modulating Lignin Biosynthesis and HInternational journal of molecular sciences · 2021Article
- Editorial: Impacts of COVID-19 on global plant health and crop protection and the resulting effect on global food security and safety.Crop protection (Guildford, Surrey) · 2021Article
- Article
- A member of the TERMINAL FLOWER 1/CENTRORADIALIS gene family controls sprout growth in potato tubers.Journal of experimental botany · 2019Article
- Maternal periconceptional consumption of sprouted potato and risks of neural tube defects and orofacial clefts.Nutrition journal · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
World over, potatoes are being stored at 8-12 °C (85-90 % RH). This is the most common way of long-term (up to 6 to 9 months) storage of potatoes. The benefit of storing the potatoes within the temperature range of 8-12 °C is minimum accumulation of sugars in stored potato tubers. In sub-temperate, sub-tropical and tropical countries of the world, short-term (3 to 4 months) storage of potatoes is being done by non-refrigerated traditional/on-farm methods. These short- and long-term storage methods keep the stored potatoes suitable not only for table purpose but also for processing. However, once the natural dormancy period of potato is over, the prevailing temperatures in these storage methods favour sprouting and sprout growth. Therefore, use of some sprout suppressant to check the sprout growth becomes essential under these methods of potato storage. CIPC [Isopropyl N-(3-chlorophenyl) carbamate] is the most wide spread and commonly used sprout suppressant on potatoes. CIPC has been in use for more than 50 years and research carried out over such a long period use of CIPC has not only enhanced our understanding of its properties and chemistry but also about the production and toxicological status of its metabolites/degradation products. Today, various safety issues and concerns have surfaced primarily due to continuous and long-term use of CIPC. This review presents an appraisal on CIPC and explains the reasons for the long-time dependence on this chemical as a potato sprout suppressant. Issues like maximum residue limit and acceptable daily intake limit are being discussed for CIPC. This article brings an update on practical aspects of potato storage, residue levels of CIPC, efficacy of CIPC as sprout suppressant and health and environmental safety issues linked with CIPC and its metabolites. The aim of this article is to find possible solutions, way outs and future plans that can make the sprout suppression of potatoes safer and more risk free.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.