摘要：Potatoes are a staple in the diet of millions, and constant demand necessitates the storage of large quantities to meet year-round consumption. Potato sprouting during storage is a major problem that leads to lost revenue and food waste, inspiring numerous studies into methods of sprout suppression. As bans on common synthetic suppressants become increasingly widespread, greater attention is turning to organic alternatives including essential oils (EOs) as sprout suppressants. This review presents an overview of physical and chemical means of sprout suppression in stored potato and critically analyzes studies focusing on the use of EOs for sprout suppression. Promising EOs are identified and evaluated for use in fresh, processing, and seed potato storage. Challenges and limitations of EO use in potato sprout suppression are discussed as well as areas of future research.
