New formulations and label recommendations for CIPC, the main potato storage chemical used in the UK to control sprouting, will help improve fry colours in processing potatoes, according to the British Potato Council (BPC).
Stores can now be ventilated much sooner following a CIPC application to disperse potentially harmful gases which have been shown to increase tuber sugar levels and produce unacceptable dark, fry colours.
BPC researchers at the Sutton Bridge Experimental Unit (SBEU), Lincolnshire welcome the changes made by chemical manufacturers who have utilised the results of extensive BPC research.
“It represents a major breakthrough in improving the quality of processed potatoes,” said Adrian Briddon, SBEU storage technologist.
The reason for sugar ‘spikes’ is not the storage chemical itself, but a side-effect of the way in which it is most commonly introduced into stores. According to the BPC about half of all stored potatoes receive a CIPC application, with fogging being the most popular formulation. Fogs are applied by adding the formulation to an exhaust stream created by burning petrol.
“Petrol does not burn particularly efficiently and ethylene seems to be a by-product emitted in the exhaust which is known to interfere with sugar levels in potatoes,” said Briddon.
“Although there may be some recovery, further fog applications during storage encourage a cumulative deterioration in fry colour. Furthermore, we always find ethylene in stores after CIPC application.
“With the introduction of Gro-Stop 100, early ventilation of stores is possible using formulations from Luxan and Whyte’s Agrochemicals, making good processing quality significantly easier to achieve during storage. This will maintain sprout control but lessen the impact of sugar spikes,” added Briddon.
No comments yet