An investigation of the potentially detrimental effects of CIPC use on the processing quality of stored potatoes
Until its final use in October 2020, CIPC was the most important sprout suppressant used in GB potato stores. Because of its importance, AHDB Potatoes funded a programme of research on CIPC covering the efficiency of application, its uniformity of distribution in stores, residue removal and alternatives to CIPC. This study looked at the effects of hot fogging on processing quality. It was known that CIPC fogging equipment introduced carbon dioxide and small amounts of ethylene, and maybe other volatiles, into potato stores. The project involved surveys of commercial stores and assessments of the affect of fogger settings on volatile production. Trials at Sutton Bridge Crop Storage Research evaluated volatile control strategies, in order to develop store management recommendations to negate any detrimental effect that volatiles have on potato quality from store.
The results showed that carbon dioxide output from fogging machines is less significant than expected and levels were too low to account for the deterioration in processing quality. Ethylene introduced into stores as a result of the fogging process (as a by-product of the fuel used to produce the thermal fog) caused a deterioration in fry-colour.
Earlier ventilation of stores and fewer fog applications both led to relatively better fry colour. Another successful technique involved using alternative fuels to generate the thermal fogs. Methanol was very successful but is substantially more expensive than petrol. Liquid petroleum gas (LPG) resulted in a marginal improvement, but it is expected that results would have been better were it not for problems adapting the burner system to use the fuel.
Downloads807208 final report 2003.08-1
About this project
Aim: To evaluate the effects of CIPC application on the processing quality of potatoes.