Storage Forum: 1 st March 2016 Ethylene: Its potential for use alongside CIPC Glyn Harper
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Storage Forum: 1st March 2016
Ethylene: Its potential for use alongside CIPC
Glyn Harper
The Problem
• In the UK most processing potatoes are treated with CIPC to control sprouting during storage.
• There are real concerns that CIPC usage will be restricted.
• The processing sector is very vulnerable to the changes in CIPC legislation and there is a urgent need to guard against future constraints on CIPC use by developing alternative control strategies.
Potential Alternatives?
Sustainable Arable Link: Reducing energy usage and wastage by improving ethylene control of potato sprouting.
• Long‐term solution: Marker assisted breeding• Short ‐medium‐term solution: introduction of alternative sprout suppressants
• Short‐term solution: Develop sprout control strategies using ethylene and, if necessary, a combination of other treatments
Short‐term Solution
• Short‐term solution: Develop sprout control strategies using a combination of ethylene and, if necessary, a combination of other treatments
• Ethylene is used to control sprouting of fresh marketed potatoes but there are potential problems with its use for processing potatoes principally ethylene induced sugar accumulation.
• There is a genetic range in response to ethylene ‐ with appropriate varietal selection could ethylene be used for processing potatoes?
Materials and Methods
• Characterisation of processing varieties • Storage temperature 9°C• Four times in‐store replication each 25 tubers, in trays, nets within bulk tubers in 1 tonne boxes or within bulk pile• A gradual ethylene ramp imposed from 0 to 10 ppm and thereafter atmosphere maintained at 10 ppm ethylene.
• Assessment at two monthly intervals over six months, for longest length and number of sites of sprouting, and frycolour (French fries/crisps)
0
2
4
6
8
10
12
0 5 10 15 20
Ethy
lene
(pp
m)
Ramp (days)
Effect of Ethylene: Maris Piper
Values below 4 (USDA 1) are commercially acceptable
SBCSR 1 2 3 4 5 6 7
USDA 000 00 0 1 2 3 4
01020304050607080
2 month 4 month 2 month 4 month 6 month
Untreated Ethylene
Spro
ut L
engt
h (m
m)
Sprout Length
1234567
2 month 4 month 2 month 4 month 6 month
Untreated Ethylene
Fry
Col
our S
core
(SB
CSR
) Fry Colour (chips)
Effect of Ethylene: Russet Burbank
Values below 4 (USDA 1) are commercially acceptable
SBCSR 1 2 3 4 5 6 7
USDA 000 00 0 1 2 3 4
0
10
20
30
40
SO1 SO2 SO1 SO2 SO3
Untreated Ethylene
Spro
ut L
engt
h (m
m)
Sprout Length
1234567
SO1 SO2 SO1 SO2 SO3
Untreated Ethylene
Fry
Col
our S
core
(S
BC
SR)
Fry Colour (chips)
Ramos (0) R. Burbank (0)
Markies (00)Innovator (0)
Varietal responses to ethylene treatmentSprout length (mm) Processing colour
chip/crisp Sprout length (mm) Processing colour chip/crisp
VarietyStorage Period (months)
untreated Ethylene untreated Ethylene VarietyStorage Period (months)
untreated Ethylene untreated Ethylene
Arsenal2 6.2
Markies2 4.4 2 2.1
4 4 4.5 1.6 26 6 5.4 1.7 2.2
Chicago2 6.3 63.9 61.2
Ramos2 1.4 2.2 2.9
4 64.9 63.1 4 5.5 2 2.96 64 62.1 6 2.8 3.4
Fontane2 2.1 2.6
Royal2 3.2 3.3 4
4 2.5 2.8 4 3.3 3.66 3 3.1 6 3.6 3.9
Lady Claire
2 5.6 66.3 62.9R. Burbank
2 0.2 3.3 3.74 66.6 62.1 4 2.5 3.2 3.26 64.2 63.1 6 3 3.8 3.5
Maris Piper
2 3.4 3.6VR808
2 4.2 65.5 61.34 3.4 3.4 4 9.9 68.4 63.26 3.9 3.4 6 65.1 64.4
SBCSR 1 2 3 4 5 6 7
USDA 000 00 0 1 2 3 4
Summary Results
• Ethylene reduces sprouting in all varieties compared with untreated control.
• There is a pronounced varietal response to ethylene with respect to sprout elongation
• Similar results obtained in tubers stored in trays, boxes and bulk
• Ethylene may cause an increase in fry colour in some but not all varieties
Combination ethylene & CIPC treatment
Experimental outlineCharacterisation of varieties:
• Storage temperature 9°C• 4 replicates/variety sampling occasion• Sample tubers netted within 1 tonne boxes of Markies
Treatments:• 10ppm ethylene/9ppm CIPC• 10 ppm ethylene• 9ppm CIPC
• Gradual ethylene ramp imposed from 0 to 10 ppm over 18 days and thereafter atmosphere maintained at 10 ppm ethylene using Restrain system
• Assessment at two monthly intervals over six months, for longest length and number of sites of sprouting, and for fry colour (French fries/crisps)
Effect of combined CIPC and ethylene treatment: Maris Piper
+/- s.d
Values below 4 (USDA 1) are commercially acceptable
Effect of combined CIPC and ethylene treatment: Russet Burbank
+/- s.d
Values below 4 (USDA 1) are commercially acceptable
Varietal responses to CIPC & ethylene treatmentSprout length (mm) Processing colour chip/crisp
colour Sprout length (mm) Processing colour chip/crisp colour
VarietyStorage Period (months)
Ethylene CIPC + Ethylene CIPC Ethylene CIPC +
Ethylene CIPC VarietyStorage Period (months)
Ethylene CIPC + Ethylene CIPC Ethylene CIPC +
Ethylene CIPC
Arsenal2 6.2 1 2.8
Markies2 4.4 3.4 4.4 2.1 1.9 2.1
4 3 6.1 4 4.5 2.4 15.5 2 1.7 26 2.3 6.9 6 5.4 3.1 35.3 2.2 1.8 2.2
Chicago2 6.3 1.3 2.3 61.2 62.6 59.7
Ramos2 1.4 0.5 0.8 2.9 2.1 2.7
4 4.3 9.7 63.1 63.1 61.5 4 5.5 1.6 5.4 2.9 1.8 36 7.2 14.7 62.1 63 61.7 6 5.1 13.4 3.4 2.7 3.8
Fontane2 3.7 5.5 2.6 1.9 2.7
Royal2 3.2 1.7 9.4 4 3.3 3.8
4 5.5 8.1 2.8 2 3.1 4 12.2 45.7 3.6 3.2 3.56 8 17 3.1 3.2 3.9 6 19.1 65.2 3.9 3.6 3.7
Lady Claire
2 5.6 2 8 62.9 64.3 63.8R. Burbank
2 0.2 0.1 0.8 3.7 3.4 3.74 9.3 43.1 62.1 65.3 62.9 4 2.5 0.9 3.8 3.2 3.2 3.36 17.4 43.8 63.1 60.1 60.9 6 3 2.7 22.3 3.5 3.6 3.5
Maris Piper
2 5.5 6.2 3.6 3.6 3.7VR808
2 4.2 1.7 3 61.3 64.5 63.44 5.5 15.8 3.4 3.3 3.4 4 9.9 2.5 5.2 63.2 64 64.46 3.7 38.2 3.4 3.6 3.9 6 4 8.6 64.4 65.6 62.1
Summary results ethylene/ CIPC• Combination treatment of CIPC (total dose 9ppm) and 10ppm ethylene improved control of sprouting in all varieties compared to either suppressant alone.
• Ethylene may affect fry colour even in the presence of CIPC.
• There were no statistically significant differences in fry colour with ethylene treatments for Markies, Maris Piper or Russet Burbank whereas Fontane, Ramos and Royal were significantly affected. However, fry colour in the latter varieties was still acceptable.
This approach shows great promise for varieties that are inadequately sprout controlled by ethylene alone and which are not adversely fry colour affected by ethylene including Maris Piper.
1‐MCP Treatment
• 1‐MCP (0, 330, 660, 1000 ppb) applied on arrival (+/‐ 2 days) of crop at SBCSR, at crop intake temperature. Following overnight exhaust, tuber pull down to 9°C at 0.5°C/day.
• Following 1‐MCP application and pull down to storage temperature of 9°C, a gradual manual ethylene ramp imposed from 0 to 10 ppm, atmosphere maintained at 10 ppm ethylene.
• Assessment at two and four months for sprouting and fry colour with Markies and Russet Burbank (French fry).
• Sugar analysis on tuber cores (NRI)
1- MCPSmartFreshTM
1‐MCP mitigation of ethylene effect on French fry colour
SBCSR 1 2 3 4 5 6 7
USDA 000 00 0 1 2 3 4
0.0000.0040.0080.0120.0160.020
0 330 660 1000 0 330 660 1000
Intake 2 month 4 month%
Fru
ctos
e FW
Sampling occasion and 1-MCP treatment (ppb)
Russet Burbank Fructose
0.0000.0020.0040.0060.0080.0100.012
0 330 660 1000 0 330 660 1000
Intake 2 month 4 month
% F
ruct
ose
FW
Sampling occasion and 1-MCP treatment (ppb)
Markies FructoseSamplingoccasion(months)
1‐MCP(ppb)
SBCSR French fry score
sd
Markies
Intake ‐ 2.9 0.52
2 months
0 3.2 0.43330 2.7 0.53660 2.6 0.621000 2.6 0.61
4 months
0 3.1 0.52330 2.8 0.81660 2.8 0.741000 2.7 0.82
RussetBurbank
Intake ‐ 2.9 0.45
2 months
0 3.2 0.39330 3.1 0.48660 3.3 0.511000 3.2 0.43
4 months
0 3.4 0.58330 3.2 0.46660 3.3 0.551000 3.3 0.59
Overall Summary• Varieties differ markedly in their response to ethylene.
• Ethylene reduced sprouting compared with untreated control and was practically useful for some varieties
• At 9°C ethylene treatment caused a slight increase in fry colour in some varieties
• A combination of CIPC/ethylene treatment is an effective strategy of sprout control.
• 1‐MCP has no effect on sprouting but may help to reduce the increase in fry colour caused by ethylene treatment.
Current workCharacterisation of varieties
• Storage temperature 9ºC•4 replicates/variety sampling occasion• Sample tubers netted within 1 tonne boxes of Markies
Treatments (3) •10ppm ethylene/9ppm CIPC; 10 ppm ethylene/16ppm CIPC; CIPC (best practice)
• Gradual ethylene ramp imposed from 0 to 10 ppm over 18 days and thereafter atmosphere maintained at 10 ppm ethylene.
• Assessment at two monthly intervals over eight months, for longest length and number of sites of sprouting, and for fry colour (French fries/crisps)
Acknowledgements
• Colleagues at SBCSR• AHDB Potatoes
• Defra Link Consortium
• Restrain
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