Method for using a vegetable bud inhibitor and application thereof

Abstract

The application discloses a use method and application of a vegetable bud inhibition agent, and belongs to the technical field of plant body or local preservation and plant growth regulator. The application uses furan sulfide compounds as a bud inhibition agent to perform fumigation treatment on rhizome vegetables, so that the bud inhibition effect of the rhizome vegetables can be effectively delayed. The product has good bud inhibition effect, and the bud inhibition effect is comparable to that of 3-decene-2-butanone and menthol essential oil which are commercially used. The method has low bud inhibition cost, and can be used as a green alternative technology of traditional fumigation agents such as chloranil. The furan sulfide compounds as active ingredients are commonly used as food essence and spices, belong to food additives, and are widely applied in the food industry, are safe to use, simple to operate and low in cost.

Description

Technical Field

[0001] This invention relates to the field of plant preservation or preservation of parts thereof and plant growth regulators, specifically to a method of using and application of a vegetable bud inhibitor. Background Technology

[0002] Root vegetables, especially potatoes, sweet potatoes, cassava, yams, taro, Jerusalem artichokes, water chestnuts, chestnuts, ginger, garlic, onions, and radishes, commonly face sprouting problems during post-harvest storage. This not only leads to reduced tuber weight, softening texture, and a significant decrease in nutritional value (such as vitamin C and starch content), but more seriously, some vegetables, like potatoes, synthesize and accumulate large amounts of toxic glycoalkaloids (such as α-solanine and α-carboxine, collectively known as solanine) when sprouting, posing a potential threat to consumer health. Therefore, effectively inhibiting post-harvest sprouting is a crucial step in extending the shelf life of root vegetables and ensuring their food safety and commercial value.

[0003] Techniques for controlling postharvest sprouting in root vegetables, both domestically and internationally, are mainly categorized into physical, chemical, and biological methods, each with its own limitations. While the widely used chemical sprout inhibitor chlorfenapyr (CIPC) is effective, it poses safety risks and environmental hazards due to residues. Physical methods, such as low-temperature storage, result in severe sprouting during circulation at room temperature, and low temperatures can lead to "low-temperature saccharification" in some vegetables, affecting product quality. Irradiation equipment is expensive and has low public acceptance, while modified atmosphere packaging requires high precision in gas control and is costly. Biological and natural methods, such as plant essential oil fumigation, while having better safety, are often difficult to apply on a large scale due to high cost or insufficient duration of effectiveness. Therefore, finding a sprout inhibitor that is safe to use, easy to operate, and effective is crucial. Summary of the Invention

[0004] In view of the above-mentioned prior art, the purpose of this invention is to provide a method and application of a vegetable sprout inhibitor. Furfural sulfides are a class of heterocyclic sulfur-containing organic compounds whose molecules simultaneously contain a furan ring (furanyl) and sulfur functional groups (thiol, thioester, or thioether). Furfural sulfides can be used as food additives and as flavorings, and are core components of coffee, roasted meat, nutty, and fruity aromas. However, research on their application in inhibiting sprouting in fruits and vegetables has not been reported. This invention, through extensive experimental research on methods to inhibit sprouting in root and stem vegetables, has discovered that furfural sulfides have superior effects in inhibiting vegetable sprouting.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a vegetable sprout inhibitor, the active ingredient of which includes furfuryl sulfide compounds; wherein the vegetables include root vegetables.

[0006] Furthermore, the root vegetables mentioned include potatoes, sweet potatoes, cassava, yams, taro, Jerusalem artichokes, water chestnuts, chestnuts, ginger, garlic, onions, radishes, cabbage, celery, bamboo shoots, lily bulbs, or konjac.

[0007] Furthermore, the furfury sulfur compounds contain a furan ring and a sulfur functional group; the sulfur functional group includes at least one of a mercapto group, a thioester group, or a thioether group.

[0008] Furthermore, the furfury sulfide compounds include thiofurfuryl esters, furfuryl thiols, and furfuryl sulfides.

[0009] Furthermore, the thiofurfural compounds include thioformate, thioacetate, and thiopropionate. The furfuryl thiols mentioned above include furfuryl thiols; The furfuryl sulfide compounds include difurfuryl sulfide, furfuryl methyl sulfide, furfuryl ethyl sulfide, furfuryl propyl sulfide, furfuryl isopropyl sulfide, and furfuryl phenyl sulfide.

[0010] Furthermore, the furfury sulfide compound is at least one of the following: furfuryl thiocarbamate, furfuryl thioacetate, furfuryl thiopropionate, furfuryl mercaptan, furfuryl methyl sulfide, furfuryl ethyl sulfide, or difurfuryl disulfide.

[0011] A second aspect of the present invention provides the application of the aforementioned vegetable sprout inhibitor in the preservation of agricultural products.

[0012] A third aspect of the present invention provides a method for using a vegetable sprout inhibitor, wherein the vegetable sprout inhibitor is applied to the surface of the vegetable or parts prone to sprouting by atomization fumigation, spraying, or coating / dipping. When used, the volumetric mass concentration of furfural compounds is 0.01-2.0 mL / kg relative to vegetables.

[0013] Furthermore, the volumetric mass concentration of furfural sulfur compounds is 0.05-1.0 mL / kg.

[0014] Vegetable sprout inhibitors are used to treat fruits and vegetables that are prone to sprouting, fibrosis, or secondary growth after harvest using furfural compounds.

[0015] In this invention, the treatment of vegetables with furfural sulfur compounds to prevent sprouting refers to maintaining the normal dormancy process of vegetables and preventing them from sprouting after dormancy, or from developing tissue fibrosis during regrowth.

[0016] The method for inhibiting the sprouting of fruits and vegetables provided by the present invention involves spraying or dipping the surface of fruits and vegetables with a raw solution of furfural or a solution of different concentrations, or embedding the substance in a specific space, or fumigating the fruits and vegetables with atomized solution.

[0017] When using undiluted or sprayed solutions of furfury sulfur compounds, or solutions of varying concentrations, for dipping, coating, or fumigating fruits and vegetables, the mass concentration of the furfury sulfur compounds used is 0.01–2.0 mg / kg, with a preferred concentration of 0.05–1.0 mL / kg; the mass concentration of the furfury sulfur compounds used is 0.05 mL / kg, 0.1 mL / kg, 0.2 mL / kg, 0.3 mL / kg, 0.4 mL / kg, 0.5 mL / kg, 0.6 mL / kg, 0.7 mL / kg, 0.8 mL / kg, 0.9 mL / kg, 1.0 mL / kg, or any range of two of the above values.

[0018] The aforementioned dipping involves immersing fruits and vegetables in emulsions of different concentrations of furfury sulfur compounds for a period of time, then removing them, air-drying them, leaving a certain amount of furfury sulfur compounds on the surface. The dipping can be short-term or long-term soaking; this invention does not make a specific distinction.

[0019] The spraying process involves preparing solutions of different concentrations of furfural sulfur compounds or emulsions of different concentrations, and then spraying them onto the surface of fruits and vegetables at the indicated mass concentrations (0.01–2.0 mL / kg).

[0020] When using furfury sulfur compounds for fumigation, the fumigation should be carried out at a concentration of 0.01–2.0 mL / kg. There are no restrictions on the concentration of the furfury sulfur compound solution used; those skilled in the art can select according to the actual situation, and can also use undiluted solutions, or solutions or emulsions of different concentrations.

[0021] When treating fruits and vegetables with furfury sulfur compounds, one or more treatments can be applied after harvest, depending on the actual situation; or one or more treatments can be applied during or after dormancy, depending on the required bud inhibition time; or one treatment can be applied after leaving the warehouse and before transportation and sale to achieve the effect of bud inhibition during the shelf life. The above treatment methods (fogging, spraying, dipping, coating) can be carried out at low temperatures, or at room temperature or higher temperatures, with the preferred treatment temperature being 8-25℃.

[0022] The beneficial effects of this invention are: This invention utilizes furfury sulfur compounds as sprout inhibitors for root and stem vegetables through mist fumigation, emulsion spraying, and topical application / dipping treatments, effectively delaying sprouting. The invention exhibits excellent sprout-inhibiting effects, effectively suppressing the sprouting of root and stem vegetables. The furfury sulfur compound concentration ranges from 0.01 to 2.0 mL / kg, comparable to commercially available 3-decene-2-butanone and menthol essential oil, but at a lower cost. It can serve as a green alternative to traditional fumigants such as chloranilide. Furfury sulfur compounds are commonly used in food flavorings and fragrances, belonging to the food-grade flavorings permitted under GB2760-2024 and GB 29974-2013, ensuring safe use, simple operation, and low cost. Attached Figure Description

[0023] Figure 1 This image shows the sprouting of potatoes after treatment with the furfury sulfur compound furfuryl thioacetate (FT) and storage at room temperature for 120 days (d). Detailed Implementation

[0024] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0025] To enable those skilled in the art to better understand the technical solution of this application, the technical solution of this application will be described in detail below with reference to specific embodiments.

[0026] The test materials used in the embodiments of the present invention, unless otherwise specified, are all conventional test materials in the art and can be purchased through commercial channels.

[0027] Example 1: Potato sprout inhibition experiment using furfuryl thioacetate The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Dutch 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g. The total mass of each group was approximately 2.5 kg. Three replicates were set up for weighing and recording.

[0028] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0029] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl thioacetate at total concentrations of 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively. The furfuryl thioacetate was evenly added to four sheets of filter paper in each group according to potato weight. The filter paper was then attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl thioacetate fumigation concentrations for groups T1, T2, and T3 were 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively.

[0030] The judgment criteria are as follows: Potatoes with sprouts less than 2 mm in length are considered not sprouting or in a sprouting state and are judged as not sprouting. Potatoes with sprouts ≥ 2 mm in length are considered to have sprouted.

[0031] The appearance quality of potatoes is evaluated based on sensory quality, with a total score of 10 points. A score of ≥7 indicates good quality; a score <7 indicates no commercial value. The evaluation criteria are shown in Table 1 below: Table 1 Evaluation Criteria See results Figure 1 Potatoes in group CK began to sprout on day 4, potatoes in group T1 began to sprout on day 20, and potatoes in group T2 (300 μL / kg) began to sprout on day 50, but sprouting was slow. By day 120, the sensory quality score was 7.5, still showing good appearance quality. Potatoes in group T3 (500 μL / kg) did not sprout by day 120. These results indicate that this substance has a good sprout-inhibiting effect.

[0032] Example 2: Potato sprout inhibition experiment using furfuryl thiocarbamate The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Dutch 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g. The total mass of each group was approximately 2.5 kg. Three replicates were set up for weighing and recording.

[0033] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0034] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl thiocarbamate, which was evenly added to four sheets of filter paper at total treatment concentrations of 50 μL / kg, 100 μL / kg, and 200 μL / kg, based on potato weight. The filter paper was then attached to the four side walls of the container to ensure uniform concentration inside. In the experimental groups, the furfuryl thiocarbamate concentrations for groups T1, T2, and T3 were 50 μL / kg, 100 μL / kg, and 200 μL / kg, respectively.

[0035] The results are as follows: Potatoes in group CK began to sprout on day 4, potatoes in group T1 on day 12, potatoes in group T2 on day 24, and potatoes in group T3 on day 36. This result indicates that this substance has a good sprout-inhibiting effect.

[0036] Example 3: Potato sprout inhibition experiment using furfuryl thiopropionate The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Dutch 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g. The total mass of each group was approximately 2.5 kg. Three replicates were set up for weighing and recording.

[0037] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0038] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl thiopropionate at total concentrations of 50 μL / kg, 100 μL / kg, and 200 μL / kg, respectively. The furfuryl thiopropionate was evenly added to four sheets of filter paper in each group, and then the filter paper was attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl thiopropionate concentrations for groups T1, T2, and T3 were 50 μL / kg, 100 μL / kg, and 200 μL / kg, respectively.

[0039] The results are as follows: Potatoes in group CK began to sprout on day 4, potatoes in group T1 on day 10, potatoes in group T2 on day 16, and potatoes in group T3 on day 26. These results indicate that this substance has a good sprout-inhibiting effect.

[0040] Example 4: Potato sprout inhibition experiment using furfuryl thiol The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Dutch 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 4 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300 g, and each group weighing approximately 2.5 kg. Three replicates were set up for weighing and recording.

[0041] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0042] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl mercaptan at total concentrations of 50 μL / kg, 100 μL / kg, 200 μL / kg, and 300 μL / kg, respectively. The furfuryl mercaptan was evenly added dropwise to four sheets of filter paper in each group, based on potato weight. The filter paper was then attached to the four side walls of the container to ensure uniform concentration inside. In the experimental groups, the furfuryl mercaptan concentrations for groups T1, T2, T3, and T4 were 50 μL / kg, 100 μL / kg, 200 μL / kg, and 300 μL / kg, respectively.

[0043] The results are as follows: The CK group began germination on day 4, with significant germination by day 8. The T1 group began germination on day 12, and the T2 group began germination on day 16, with severe germination by day 30. The T3 group only began germination on day 36, while the T4 group began germination on day 50, but its growth was slow, and it still exhibited good germination-inhibiting properties until day 80. These results indicate that this substance has a very good germination-inhibiting effect.

[0044] Example 5: Potato sprout inhibition experiment using difurfuryl disulfide The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Netherlands 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0045] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0046] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with difuryl disulfide, which was evenly applied to the potato surface at total treatment concentrations of 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively, based on potato weight. In the experimental groups, the difuryl disulfide concentrations for groups T1, T2, and T3 were 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively.

[0047] The results are as follows: The CK group germinated on day 4, with a germination rate of over 80%. The T1 group began germinating on day 16, while the T2 and T3 groups showed signs of sprouting on day 40, but growth was slow. Even at day 80, they still exhibited a good sprout-suppressing effect. These results demonstrate that this substance has a very good sprout-suppressing effect.

[0048] Example 6: Potato sprout inhibition experiment using furfuryl methyl sulfide The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Netherlands 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0049] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0050] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl methyl sulfide at total concentrations of 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively. The furfuryl methyl sulfide was then evenly added to four sheets of filter paper in each group, and the filter paper was then attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl methyl sulfide concentrations for groups T1, T2, and T3 were 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively.

[0051] The results are as follows: The CK group germinated on day 4, with a germination rate of over 80%. The T1 group began germinating on day 8, the T2 group on day 12, and the T3 group on day 20. These results indicate that the substance has a certain germination-inhibiting effect.

[0052] Example 7: Potato sprout inhibition experiment using furfuryl ethyl sulfide The potatoes used in the test were those that had passed their dormancy period after being stored in a cold storage at 2-4℃ for 4 months. The selected potato variety was "Netherlands 15". Before the experiment, all potatoes were allowed to warm to room temperature for 12 hours. The experiment was divided into 4 groups: a control group and 3 experimental groups. Each group contained 10 potatoes with similar appearance, condition, and weight, with each potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0053] The experimental environment was as follows: Each group of potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for potato sales, i.e., room temperature 20±3℃; the environment was kept dark; the Lock & Lock containers were completely sealed for fumigation for the first 3 days, and then opened for ventilation. These conditions ensured normal respiration of the potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0054] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl ethyl sulfide at total treatment concentrations of 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively. The furfuryl ethyl sulfide was then evenly added to four sheets of filter paper in each group, and the filter paper was then attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl ethyl sulfide concentrations for groups T1, T2, and T3 were 100 μL / kg, 300 μL / kg, and 500 μL / kg, respectively.

[0055] The results are as follows: The CK group germinated on day 4, with a germination rate of over 80%. The T1 group began germinating on day 8, the T2 group on day 12, and the T3 group on day 20. These results indicate that the substance has a certain germination-inhibiting effect.

[0056] Example 8: Sweet potato sprout inhibition experiment using furfuryl thioacetate The sweet potatoes used in the test were those stored in a cold storage at 10-13℃ for 4 months. The selected variety was "Tai Zi Sweet Potato No. 1". Before the experiment, all sweet potatoes were brought to room temperature for 12 hours. The experiment was divided into 5 groups: a control group and 4 experimental groups. Each group contained 10 sweet potatoes with similar appearance, condition, and weight, with each sweet potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0057] The experimental environment was as follows: Each group of sweet potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for sweet potato sales, i.e., room temperature 20±3℃; the container was protected from light; the Lock & Lock containers were fumigated in a completely sealed state for the first 3 days, and then opened for ventilation. This condition ensured normal respiration of the sweet potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0058] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl thioacetate, which was evenly added to four sheets of filter paper at total treatment concentrations of 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively, based on the weight of the sweet potatoes. The filter paper was then attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl thioacetate concentrations in groups T1, T2, T3, and T4 were 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively.

[0059] The results are as follows: The CK and T1 groups germinated on day 6, with a germination rate of over 80%. The T2 and T3 groups began to germinate on day 12, and the T4 group began to sprout on day 20.

[0060] Example 9: Sweet potato sprout inhibition experiment using furfuryl thiol The sweet potatoes used in the test were those stored in a cold storage at 10-13℃ for 4 months. The selected variety was "Tai Zi Sweet Potato No. 1". Before the experiment, all sweet potatoes were brought to room temperature for 12 hours. The experiment was divided into 5 groups: a control group and 4 experimental groups. Each group contained 10 sweet potatoes with similar appearance, condition, and weight, with each sweet potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0061] The experimental environment was as follows: Each group of sweet potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for sweet potato sales, i.e., room temperature 20±3℃; the container was protected from light; the Lock & Lock containers were fumigated in a completely sealed state for the first 3 days, and then opened for ventilation. This condition ensured normal respiration of the sweet potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0062] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl mercaptan at total concentrations of 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively. The furfuryl mercaptan was evenly added dropwise to four sheets of filter paper in each group, based on the weight of the sweet potatoes. The filter paper was then attached to the four sides of the container to ensure uniform concentration inside. In the experimental groups, the furfuryl mercaptan concentrations for groups T1, T2, T3, and T4 were 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively.

[0063] The results showed that the CK and T1 groups germinated on day 6 with a germination rate of over 80%, the T2 and T3 groups began to germinate on day 15, and the T4 group began to sprout on day 25.

[0064] Example 10: Sweet potato sprout inhibition experiment using difuryl disulfide The sweet potatoes used in the test were those stored in a cold storage at 10-13℃ for 4 months. The selected variety was "Tai Zi Sweet Potato No. 1". Before the experiment, all sweet potatoes were brought to room temperature for 12 hours. The experiment was divided into 5 groups: a control group and 4 experimental groups. Each group contained 10 sweet potatoes with similar appearance, condition, and weight, with each sweet potato weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0065] The experimental environment was as follows: Each group of sweet potatoes was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration. The temperature was set to the standard temperature for sweet potato sales, i.e., room temperature 20±3℃; the container was protected from light; the Lock & Lock containers were fumigated in a completely sealed state for the first 3 days, and then opened for ventilation. This condition ensured normal respiration of the sweet potatoes and prevented respiratory damage. Sprouting was observed regularly.

[0066] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with difuryl disulfide, which was evenly applied to the surface of sweet potatoes at total treatment concentrations of 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively, based on the weight of the sweet potatoes. In the experimental groups, the difuryl disulfide concentrations for groups T1, T2, T3, and T4 were 50 μL / kg, 100 μL / kg, 150 μL / kg, and 200 μL / kg, respectively.

[0067] The results showed that the CK and T1 groups germinated on the 6th day with a germination rate of over 80%, the T2 and T3 groups began to germinate on the 15th day, and the T4 group began to germinate on the 20th day.

[0068] Example 11: Taro sprout inhibition experiment using furfuryl thioacetate The taro used in the test were those that had passed their dormancy period after being stored in a cold storage at 10-13℃. The selected taro variety was "Milk Taro." Before the experiment, all taro were allowed to warm to room temperature for 12 hours. The experiment was divided into three groups: a control group and two experimental groups. Each group contained 10 taro roots with similar appearance, condition, and weight, with each root weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0069] The experimental environment was as follows: Each group of taro was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration of the taro. The temperature was set to the standard temperature for taro sales, i.e., room temperature 20±3℃; the container was kept in the dark; the Lock & Lock container was completely sealed for fumigation for the first 3 days, and then opened for ventilation. This condition ensured normal respiration of the taro and prevented respiratory damage. Sprouting was observed regularly.

[0070] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl thioacetate at total treatment concentrations of 300 μL / kg and 500 μL / kg, according to the weight of the taro. The furfuryl thioacetate was then evenly added to four sheets of filter paper in each group, and the filter paper was then attached to the four sides of the container to ensure uniform concentration inside the container. In the experimental groups, the furfuryl thioacetate concentrations in groups T1 and T2 were 300 μL / kg and 500 μL / kg, respectively.

[0071] The results showed that almost all of the CK group sprouted and grew roots by day 6, the T1 group started to sprout on day 10, and the T2 group started to sprout on day 15.

[0072] Example 12: Taro sprout inhibition experiment using furfuryl thiol The taro used in the test were taro that had passed their dormancy period and were stored in a cold storage at 10-13℃. The selected taro variety was "Milk Taro". Before the experiment, all taro were brought to room temperature for 12 hours to warm up. The experiment was divided into 3 groups: a control group and 2 experimental groups. Each group contained 10 taro with similar appearance, condition, and weight, with each taro weighing approximately 200-300g, and each group weighing approximately 2.5kg. Three replicates were set up for weighing and recording.

[0073] The experimental environment was as follows: Each group of taro was placed in a 7 L Lock & Lock container in a constant temperature incubator to ensure normal respiration of the taro. The temperature was set to the standard temperature for taro sales, i.e., room temperature 20±3℃; the container was kept in the dark; the Lock & Lock container was completely sealed for fumigation for the first 3 days, and then opened for ventilation. This condition ensured normal respiration of the taro and prevented respiratory damage. Sprouting was observed regularly.

[0074] The groups were set up as follows: the control group (CK) received no fumigation treatment; the experimental groups were treated with furfuryl mercaptan at total concentrations of 300 μL / kg and 500 μL / kg, based on the weight of the taro. The furfuryl mercaptan was then evenly added to four sheets of filter paper in each group, and the filter paper was then attached to the four sides of the container to ensure uniform concentration inside. In the experimental groups, the furfuryl mercaptan concentrations in groups T1 and T2 were 300 μL / kg and 500 μL / kg, respectively.

[0075] The results showed that almost all of the CK group sprouted and grew roots by day 6, the T1 group started to sprout on day 10, and the T2 group started to sprout on day 15.

[0076] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A vegetable sprout inhibitor, characterized in that, The active ingredients include furfuryl sulfide compounds; the vegetables mentioned include root vegetables.

2. The vegetable sprout inhibitor according to claim 1, characterized in that, The root vegetables mentioned include potatoes, sweet potatoes, cassava, yams, taro, Jerusalem artichokes, water chestnuts, chestnuts, ginger, garlic, onions, radishes, cabbage, celery, bamboo shoots, lily bulbs, or konjac.

3. The vegetable sprout inhibitor according to claim 1, characterized in that, The furfury sulfur compounds contain a furan ring and a sulfur functional group; the sulfur functional group includes at least one of a mercapto group, a thioester group, or a thioether group.

4. The vegetable sprout inhibitor according to claim 3, characterized in that, The furfury sulfide compounds include thiofurfuryl esters, furfuryl thiols, and furfuryl sulfides.

5. The vegetable sprout inhibitor according to claim 4, characterized in that, The thiofurfural compounds include thioformate, thioacetate, and thiopropionate. The furfuryl thiols mentioned above include furfuryl thiols; The furfuryl sulfide compounds include difurfuryl sulfide, furfuryl methyl sulfide, furfuryl ethyl sulfide, furfuryl propyl sulfide, furfuryl isopropyl sulfide, and furfuryl phenyl sulfide.

6. The vegetable sprout inhibitor according to claim 1, characterized in that, The furfury sulfide compounds mentioned are at least one of the following: furfuryl thioformate, furfuryl thioacetate, furfuryl propionate, furfuryl thiol, furfuryl methyl sulfide, furfuryl ethyl sulfide, or difurfuryl disulfide.

7. The application of the vegetable sprout inhibitor according to any one of claims 1-6 in the preservation of agricultural products.

8. A method for using a vegetable sprout inhibitor, characterized in that, The vegetable sprout inhibitor described in any one of claims 1-6 is applied to the surface of vegetables or parts prone to sprouting by atomization, spraying, or coating / dipping. When used, the volumetric mass concentration of furfural compounds is 0.01-2.0 mL / kg relative to vegetables.

9. The method of use according to claim 8, characterized in that, The volumetric mass concentration of furfural sulfur compounds is 0.05-1.0 mL / kg.

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