NOSB GREENLIGHTS ETHYLENE FOR SPROUT CONTROL IN STORED POTATOES AT SPRING 2025 MEETING

The National Organic Standards Board (NOSB) has unanimously approved a proposal to expand the use of ethylene gas in organic food handling, allowing it to be used to prevent sprouting in stored potatoes and onions.

The decision passed 9–0, amends the National List to include ethylene for postharvest sprout inhibition, marking a significant shift for organic producers seeking more effective storage solutions.

A New Tool for Organic Storage

Ethylene, a naturally occurring plant hormone already permitted for ripening tropical fruits, will now be allowed in controlled storage environments to slow sprouting in potato. The board classified the substance as synthetic due to its manufacturing process, which is typically produced either from ethanol via catalytic conversion or as a byproduct of petroleum refining.

Support for the petition came from growers and industry groups, including the Washington State Potato Commission, who emphasized the need for better sprout inhibition methods in organic systems. Many stakeholders argued that existing alternatives, such as essential oils like eugenol, are less effective and can pose health concerns for workers during repeated applications.

Benefits for Growers and Supply Chains

This decision could improve the viability of organic potato production by extending storage life, reducing spoilage, and minimizing the need for long-distance shipping to meet year-round demand.

“Being able to manage sprouting more effectively helps maintain product quality and opens longer marketing windows,” the board noted in its summary. It also highlighted benefits for seed potato production, where controlling sprouting is critical for maintaining viability.

Looking Ahead

The approval brings U.S. organic standards in line with international practices, as ethylene is already permitted for similar uses in Canada and the European Union. The board emphasized that ethylene is not a preservative and does not remain on or in food products, ensuring that nutritional quality is maintained.

The recommendation now moves forward in the regulatory process, where it is expected to be incorporated into federal organic standards, offering producers a new option to reduce waste and improve efficiency in organic storage systems.