Vol. 7, Issue 10, Part B (2025)

Potato (Solanum tuberosum L.) is a globally important food crop, but its postharvest storage is often challenged by sprouting, weight loss, and spoilage, leading to substantial economic losses. The present study evaluated the effect of ethyl isothiocyanate on extending the shelf life of potato tubers during storage. Five treatments (T₁-T₅) were assessed for their impact on physiological weight loss, sprouting behavior, spoilage percentage, and shrinkage intensity over a 30-day storage period. The results indicated that potatoes treated with ethyl isothiocyanate (T₁ and T₂) showed significantly lower weight loss compared to untreated controls, with final values of 6.95% and 7.34% respectively, against 16.37% in T₄. Sprouting was effectively inhibited in treated tubers, with T₁ showing complete suppression throughout the 30-day period, while T₅ recorded a maximum of three sprouts per tuber. Spoilage percentage was also lowest in treated tubers, with T₁ (29.60%) and T₂ (40.60%) showing significantly reduced decay compared to untreated controls (up to 91.00% in T₄). Shrinkage intensity followed a similar pattern, with treated tubers maintaining better firmness and marketable quality. Overall, ethyl isothiocyanate treatment was found to be effective in minimizing postharvest losses by reducing sprouting, delaying spoilage, and maintaining tuber quality. These findings suggest that ethyl isothiocyanate can be a promising alternative to conventional sprout suppressants for extending the storage life of potatoes, thereby ensuring higher marketability and reducing food waste.