The use of abscisic acid in the technology of food potato storage

Posted on 20.11.2025 by secretar
UDC 633.491:631.243.42
https://doi.org/10.25630/PAV.2025.82.96.004

Maslovskiy S.A., Mudrechenko S.L., Soldatenko A.A., Mitin D.N., Tsygankova K.Yu.

The paper presents the results of a study of the effect of treatments with preparations containing abscisic acid on the storability of ware potatoes. The aim of the research was to study the effect of treatments with abscisic acid (as a solution and as part of a tank mixture) on the storability of early ware potatoes. Two preparations were tested: 0.01% abscisic acid solution and a tank mixture containing 0.01% abscisic acid and 0.02% Zircon. Early potato varieties Red Scarlett, Snegir, Riviera and Meteor were taken as the object of research. The tubers were treated by fine spraying of preparations at a preparation consumption rate of 10 l/t. Potatoes were stored in warehouses with forced ventilation at a specified temperature of +2…4 °C and a relative air humidity of 90-95%. The storage period was 9 months. The assessment of shelf life was carried out based on the indicators of product yield after storage, weight loss, tuber disease and losses from sprout formation. According to the research results, it was found that the use of abscisic acid, both in pure form and as part of a tank mixture, did not affect the dynamics of potato weight loss. The yield of marketable products after 9 months of storage in the variants with abscisic acid treatment and a tank mixture for the Red Scarlett variety was 61.2 and 62.7%, Riviera - 49.7 and 48.5%, Meteor - 51.6 and 54.1%, which exceeded the indicators of both wet and dry controls. For the Snegir variety, prone to bacterial rot, such an effect was not observed; the shelf life of the variant with tank mixture treatment was 36.2%, which was at the level of the dry control, while in the variant with abscisic acid treatment it was 42.8%, exceeding the controls. The effectiveness of using abscisic acid-based preparations is confirmed by the calculated indicators of disease prevalence, the average degree of disease development, and the biological effectiveness of the preparations.

Key words: potatoes, abscisic acid, processing, storage, weight loss, shelf life, diseases

Maslovskiy S.A., Cand.Sci. (Arg.), leading research fellow of the Department of scientific and information support for innovative development of the agro industrial complex, FSBSI «Rosinformagrotech» E-mail:smaslowskij@rambler.ru

Mudrechenko S.L. (author for correspondence), research fellow of the Sector for the assessment of selection achievements for storage and quality of the ARRVG – branch of the FSBSI FSCV, msl70@mail.ru

Soldatenko A.A., Cand. Sci. (Techn.), Chief Engineer of LLC «Verumagro». E-mail: soldatenkoal@verumagro.com

Mitin D.N., research fellow of the Department of Plant Growing of the Kaliningrad branch of the Federal State Budgetary Educational Institution of Higher Education “Saint Petersburg State Agrarian University”, E-mail: mitindn@gmail.com

Tsygankova K.Yu., student of the Department of Technology of Storage and Processing of Fruit and Vegetable and Plant Products of the Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev. E-mail: miss.ksenya1225@mail.ru

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For citing: The use of abscisic acid in the technology of food potato storage. S.A. Maslovskiy, S.L. Mudrechenko, A.A. Soldatenko, D.N. Mitin, K.Yu. Tsygankova. Potato and vegetables. 2025. No7. Pp. 37-42. https://doi.org/10.25630/PAV.2025.82.96.004 (In Russ.).

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