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Aromatic aldehydes and alcohols as potato tuber sprout inhibitors

Patent 5129951 Issued on July 14, 1992. Estimated Expiration Date: Icon_subject June 28, 2011. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Patent References

3917477

Inventors

Application

No. 723118 filed on 06/28/1991

US Classes:

504/348, Ketones or aldehydes504/118, Plural active ingredients504/354Benzene ring containing

Examiners

Primary: Elmore, Carolyn
Assistant: Clardy, S. Mark

Attorney, Agent or Firm

International Classes

A01N 031/08
A01N 035/04

Abstract

A method for inhibiting sprouting of tubers including the step of exposing tubers to the aromatic aldehydes or alcohols: benzaldehyde, salicylaldehyde, cinnamaldehyde, hydrocinnamaldehyde, cuminaldehyde, thymol, or mixtures thereof.

Other References

  • MacMillan, J. Hormonal Regulation of Development I: Molecular Aspects of Plant Hormones, Berlin: Springer-Verlag, 1980, p. 73
  • M. V. Rama and P. Narasimham, "Comparative Efficacies of Chemical Sprout Inhibitors and Vapour Heat Treatments on the Control of Sprouting in STored Potatoes," J. Food Sci. Technol. 24: 40-42 (Jan./Feb. 1987)
  • T. J. Aliaga & W. Feldheim, "Inhibition of Sprouting of Stored Potatoes by the Essential Oil of the Muna Plant from South America," [transl. by G. E. Spencer], Ernahrung/Nutrition 9(4): 254-256 (1985) (in German)
  • W. Feldheim, "Practicability and Mode of Action of Quality Storage of Potatoes after Harvest," ]English translation] Report of lectures given at German Inst. for Quality Research (Plant Nutrition) (Mar. 1985)
  • T. Reymonds, "Comparative Effects of Alicyclic Compounds and Quinones on Inhibition of Lettuce Fruit Germination," Annals of Botany 60, 215-223 (1987)
  • R. G. Powell & G. F. Spencer, "Phytochemical Inhibitors of Velvetleaf (Abutilon theophrasti) Germination as Models for New Biorational Herbicides," In ACS Symp. Ser. No. 380: 211-232 (chap. 14) (1988)
  • H. Hitokoto et al., "Inhibitory Effects of Spices on Growth and Toxin Production of Toxigenic Fungi," Appl. Environ. Microbiol. 39: 818-822 (Apr. 1980)
  • R. S. Farag et al., "Influence of Some Spice Essential Oils on Aspergillus parasiticus Growth and Production of Aflatoxins in a Synthetic Medium," J. Food Sci. 54(1): 74-76 (1989)
  • A. Pauli & K. Knobloch, "Inhibitory Effects of Essential Oil Components on Growth of Food-Contaminating Fungi," Z. Lebensm. Unters. Forsch 185: 10-13 (1987)
  • N. Kurita et al., "Antifungal Activity of Components of Essential Oils," Agric. Biol. Chem. 45: 945-952 (1981)
  • Putnam and Tang (ed.), The Science of Allelopathy, John Wiley & Sons, New York, 1986, pp. 1-19, 64-65, 138-141, 171-188, 271-286
  • Klingman and Ashton, Weed Science: Principles and Practices, Second edit., John Wiley & sons, New York, 1982, pp. 70-79
  • Mazza and Pietrzak, "Headspace Volatiles and Sensory Characteristics of Earthy, Musty Flavoured Potatoes", Food Chemistry, 36: 97-112 (1990)
  • Coleman et al., "Isolation and Identification of Volatile Compounds from Baked Potatoes", J. Agric. Food Chem., 29: 42-48 (1981
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