New Zealand Journal of Crop and Horticultural Science abstracts

---

Sprout suppression in sweetpotato roots
following immersion in sodium hypochlorite solutions

S. L. LEWTHWAITE

New Zealand Institute for Crop & Food
Research Limited
Pukekohe Research Centre
Cronin Road, RD1
Pukekohe, New Zealand

C. M. TRIGGS

Department of Statistics
University of Auckland
Private Bag 92019
Auckland, New Zealand

Abstract  The effect of varying sodium hypochlorite (NaOCl) concentrations and immersion times on sprout suppression in sweetpotato (Ipomoea batatas (L.) Lam.) roots was examined. Treatments included immersion times of 20, 60, and 180 min by solutions containing 0, 0.33, 1.0, 3.0, and 9.0% NaOCl by volume, in all combinations. The aim of the experiment was to find combinations of NaOCl concentrations and immersion times that would minimise sprout production while maintaining root quality. Root quality was defined by the frequency of surface lesions and weight loss during storage. Sprout production was significantly (P < 0.05) reduced, but at the expense of root quality. No combination of factors gave comprehensive sprout inhibition while maintaining root quality at an acceptable level.

Keywords  sweetpotato; Ipomoea batatas; kumara; sodium hypochlorite; sprouts

New Zealand Journal of Crop and Horticultural Science, 1995, Vol. 23: 283-287

0114-0671/95/2303-0283 $2.50/0 (c) The Royal Society of New Zealand 1995

PDF file of entire paper: medium quality (349K); (scanned from paper original: notes about this process)

---

This year's abstracts | Journal home page | All abstracts | Publishing home page