Sprout suppression in sweetpotato roots following immersion in sodium hypochlorite solutions

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