Journal articles: 'Sweet potatoes – Storage'

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Asmawati, Endahin, and Arif Herlambang. "PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAN HASIL PERTANIAN UBI JALAR DI DESA SELOTAPAK." PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat 4, no. 1 (April 3, 2020): 1–12. http://dx.doi.org/10.37303/peduli.v4i1.142.

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Selotapak is one of the villages in the Trawas District area of Mojokerto Regency, East Java. This village is one of the sweet potato producing communities. At the time of harvest, the harvest reaches 40-50 tons per hectare. But often at the time of harvest, the price of sweet potatoes becomes very low. This price makes farmers unable to benefit, even many who lose. On the other hand, the storage period of sweet potatoes is also not long. The farmers must immediately sell their crops. Therefore another alternative is needed in marketing sweet potatoes so that the selling price can increase. One way to do this is by processing sweet potatoes into other products with longer shelf life and higher prices. In this activity, training in preparing sweet potatoes into several products, namely flour, noodles, brownies, roll ice cream, and yoghurt. This activity can be done through PKK empowermen and several youth organizations. Based on the training results, over 80% of the training participants feel the benefits of the training,. The participants can practice it independently in producing this sweet potato-based product. By making sweet potatoes into flour, the storage period extended. Sweet potato flour can be used to make other food products that become superior products in the village of Selotapak. For the sustainability of sweet potato processing, it is necessary to cooperate with all village communities in marketing their products. The role of the village government is essential in this regard, for example, by requiring presenting sweet potato products (at least one piece) as consumption in each village activity. For the next steps, supporting training is needed for the development of superior village products, for example training in making packaging and marketing.

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Firmani, Afni Kurnia, Subagiya Subagiya, and Ato Sulistyo. "Pengaplikasian Dry Ice Untuk Pengendalian Cylas formicarius pada Ubi Ketela Rambat." Agrosains: Jurnal Penelitian Agronomi 20, no. 2 (March 28, 2018): 45. http://dx.doi.org/10.20961/agsjpa.v20i2.26344.

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Cylas formicarius is the main pest of sweet potatoes especially in storage. Damage from the pest attacks can reduce yields up to 97% and even minor damage causes sweet potatoes cannot be consumed because they taste bitter and toxic. Warehouse pest control such as C. formicarius is generally carried out by fumigation. Dry ice is a solid CO₂ that can be used as a fumigant to control warehouse pests. This study aims to determine the application of dry ice as fumigant and different storage places for C. formicaius in sweet potatoes. The variables observed C. formicarius population and mortality, weight loss, decrease in water content, level of damage to sweet potatoes and taste testing. The results showed that the population of C. formicarius in control higher than the other treatments, in the storage area in the population space C. formicarius is higher than in dark storage. Mortality in the treatment of giving dry ice reached 100% at the dose of 5g, 10g and 15g. Weight reduction and decrease in water content in sweet potatoes correlate with each other where in the control treatment changes in weight and water content are highest compared to other treatments. Storage places have no effect on weight loss and loss of water content in sweet potatoes. Taste of sweet potatoes before and after the shelf life with the dry ice application has not changed.

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Clark, C. A. "Influence of volatiles from healthy and decaying sweet potato storage roots on sclerotial germination and hyphal growth of Sclerotium rolfsii." Canadian Journal of Botany 67, no. 1 (January 1, 1989): 53–57. http://dx.doi.org/10.1139/b89-008.

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Volatiles released from sweet potato storage root tissue infected by different sweet potato storage root pathogens stimulated eruptive germination of sclerotia of Sclerotium rolfsii but did not influence the direction of hyphal growth on agarose. Volatiles from healthy sweet potato storage root tissue did not affect percent hyphal or eruptive germination of sclerotia of S. rolfsii but stimulated directional growth of hyphae toward the healthy tissue. In laboratory experiments, the frequency of infection of sweet potato stem segments by S. rolfsii on the surface of natural soil was increased when sclerotia were incubated in the presence of decaying sweet potato storage root tissue. Incidence of sclerotial blight lesions on sprouts in plant beds was increased in the presence of roots infected by Fusarium solani or Erwinia chrysanthemi. Volatiles from decaying sweet potato mother roots may predispose sweet potatoes to sclerotial blight.

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PÉREZ-DÍAZ, ILENYS M., VAN-DEN TRUONG, ASHLEE WEBBER, and ROGER F. MCFEETERS. "Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweet Potato Puree†,‡." Journal of Food Protection 71, no. 3 (March 1, 2008): 639–42. http://dx.doi.org/10.4315/0362-028x-71.3.639.

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Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4°C. However, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigerated storage. The effects of acidification or the addition of potassium sorbate and sodium benzoate on a population of L. monocytogenes inoculated into refrigerated (4°C) sweet potato puree were determined. Inoculation of the refrigerated puree with L. monocytogenes at 106 CFU/ml resulted in a 3-log increase after 3 weeks storage of nonsupplemented puree. Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4°C.

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Kim, Da-Song, Moon-Hee Choi, and Hyun-Jae Shin. "Estimation of Starch Hydrolysis in Sweet Potato (Beni Haruka) Based on Storage Period Using Nondestructive Near-Infrared Spectrometry." Agriculture 11, no. 2 (February 6, 2021): 135. http://dx.doi.org/10.3390/agriculture11020135.

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Sweet potatoes are a substantial source of nutrition and can be added to processed foods in the form of paste. The moisture and starch contents of these potatoes affect the physicochemical properties of sweet potato paste. In this study, the changes in the moisture, starch, and α-amylase content of sweet potatoes were measured for eight weeks after harvest. Using nondestructive near-infrared analyses and chemometric models, the moisture and starch contents were predicted. The partial least squares (PLS) method was used for prediction, while linear discriminant analysis (LDA) was used for discrimination. To increase the accuracy of the model, the near-infrared spectrum was preprocessed using the Savitzky–Golay derivative (S–G), standard normal variate (SNV), and multiplicative scattering correction methods. When applying PLS to the moisture content, the best calibration model accuracy was obtained using the S–G preprocessed spectrum. Furthermore, the best calibration model accuracy for starch content was obtained using the SNV preprocessed spectrum. The moisture and starch contents were categorized into five classes for LDA, with results indicating that the internal quality of sweet potatoes can be predicted and classified using chemometric models through nondestructive detection.

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Hlerema, I. N., B. Taruvinga, S. M. Laurie, P. Ndou, B. Eiasu, and C. P. Du Plooy. "Cost Effectiveness and Influence of Storage Bag Type on the Quality of Sweet Potato Vines." Journal of Agricultural Science 10, no. 9 (August 13, 2018): 47. http://dx.doi.org/10.5539/jas.v10n9p47.

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Sweet potatoes present an opportunity for improving food security and income generation in South Africa. The yield of sweet potatoes is highly dependent on the quality of sweet vines used in production. This study aimed at identifying the most cost effective and best storage bag type, between polyethylene and hessian bags, to prolong vine storage. Three bag treatments namely polyethylene bag without holes, polyethylene bag with 12 holes and dry hessian with vines from sweet potato cultivar “Bophelo” were stored for 3, 6, 9, 12 and 15 days at ambient temperature during summer. The costs effectiveness of using different types of bags when transporting and storing vines was calculated using the incremental cost-effectiveness ratio (ICER). The results of the study showed that hessian bags offer the best option to prolong storage (12 days) as compared to polyethylene bags (6 days), however hessian bags are more expensive (R49.10/1 day quality) ($4.08 as at 24/01/2018). Polyethylene bags can be used if the farmer is not willing to pay the additional cost for an addition day of quality. Holes need to be made in polyethylene bags in order to allow air circulation.

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Navarro, Josabeth, Jahdiel Salazar, James Jihoon Kang, Jason Parsons, Chu-Lin Cheng, Alexandria Castillo, and Engil Isadora Pujol Pereira. "Compost and Biochar to Promote Soil Biological Activities under Sweet Potatoes Cultivation in a Subtropical Semiarid Region." Applied and Environmental Soil Science 2020 (November 30, 2020): 1–11. http://dx.doi.org/10.1155/2020/7230595.

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South Texas is located in a subtropical semiarid climate, and due to high temperature and irregular precipitation, farmers opt to leave their fields fallow during the summer months jeopardizing overall soil health. We evaluated whether sweet potato (Ipomoea batatas) cultivation coupled with drip irrigation could restore soil biological activities compared with bare fallow. Additionally, because sweet potatoes have high demand of soil nutrients, especially potassium (K), we evaluated the nutrient supply of locally sourced soil amendments. Sweet potato was cultivated during summer 2018 in McAllen, Texas, under control (no fertilizer), NPK (synthetic fertilizer), RC (yard-waste compost), and AC (compost produced under an enhanced composting process), and biochar (gasified walnut shell at 900°C), each with three replicates. Soil amendments were applied at different amounts to result in a rate of 80 kg K ha−1. Soil biological indicators were microbial biomass phosphorous, phosphatase activity, and the rate of fluorescein diacetate hydrolysis (FDA). Available nitrogen, phosphorus, potassium, and sodium were also quantified. Aboveground biomass and storage root yield estimated sweet potato’s agronomic performance. Cultivation and irrigation stimulated soil enzyme activities and microbial biomass-phosphorous. Sweet potato yields were the highest in NPK treatment but still 2.8 times lower than variety’s potential yield. Storage root yield was inversely related to aboveground biomass, suggesting that growing conditions benefited the production of shoot versus roots. Both biochar and AC treatments stimulated FDA rates and K availability. Soil pH and sodium concentration increased in all treatments over the growing season, possibly due to river-sourced irrigation water. Together, these findings show that crop cultivation promoted soil biological activities and the maintenance of nutrient cycling, compared to bare-fallow conditions. For a better agronomic performance of sweet potato, it would be necessary to identify management practices that minimize increase in soil pH and salinity.

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Purbasari, Karlina, and Angga Rahabistara Sumadji. "Studi Variasi Ubi Jalar (Ipomoea Batatas L) Berdasarkan Karakter Morfologi di Kabupaten Ngawi." Florea : Jurnal Biologi dan Pembelajarannya 5, no. 2 (November 30, 2018): 78. http://dx.doi.org/10.25273/florea.v5i2.3359.

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Sweet potatoes were potential plants in food diversification for rice substitution. The plants could be found in some areas in Indonesia, such as in Ngawi Regency. The research aimed to find out the variation and morphological distinction in sweet potatoes in Ngawi Regency. The samples were taken randomly in Kedunggalar, Jogorogo, and Bringin Subdistrict. The sweet potatoes were tested with ANAVA and DMRT, Kruskal-Wallis and U-Mann Whitney with significant degree was 5%. There were variation in morphological leaves, storage root, and stems from the eight samples taken. Statistical analysis showed there were vivid distinction in the shape of the leaves, the lobes type, the central lobes, the petiole pigmentation, the colour of stems, the immature leaves colour, the storage roots shape, the dominant skin colour, the dominant flesh colour, and distribution of secondary flesh colour of anthosianine pigment. The variation among sweet potatoes were affected by genetic/ variety distinction and environment factors.

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Klipcan, Liron, Ruth van Oss, Alexandra Keren-Kieserman, Uri Yermiyahu, and Idit Ginzberg. "Potassium Positively Affects Skin Characteristics of Sweet Potato Storage Roots." Agronomy 10, no. 9 (September 14, 2020): 1385. http://dx.doi.org/10.3390/agronomy10091385.

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Sweet potato (Ipomoea batatas) growth faces two critical problems: variability in storage root (SR) number and size among individual plants, and skinning injuries that render the SR susceptible to pathogen infections during storage. We hypothesized that application of potassium (K) fertilizer, an essential mineral for sweet potato, would contribute to increased yield, uniformity, and skin quality of SRs. Sweet potatoes were grown in sandy soil, which is poor in K, and in loess soil. The fertilizers potassium chloride (KCl) and polyhalite were applied before planting. Polyhalite is a hydrated sulfate of K, calcium, and magnesium that has been shown to improve potato skin appearance. Soil type was the major factor affecting SR yield—higher in sandy vs. loess soil. The K fertilizers did not affect yield in either soil type, or improve SR uniformity. However, the skin of the SRs from loess soil had more phellem layers and larger phellem cells following fertilization, mainly with KCl. Accordingly, the expression of suberin marker genes was significantly higher in mature vs. immature skin of SRs fertilized with KCl. Overall, soil type was the major factor affecting sweet potato yield, and addition of K positively affected skin morphology and related gene expression.

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Afek, Uzi, Janeta Orenstein, and Ephraim Nuriel. "Fogging disinfectants inside storage rooms against pathogens of potatoes and sweet potatoes." Crop Protection 18, no. 2 (March 1999): 111–14. http://dx.doi.org/10.1016/s0261-2194(98)00100-8.

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11

Morris, C., D. Mortley, P. Loretan, C. Bonsi, and W. Hill. "EFFECT OF CHANNEL DEPTH ON YIELD OF SWEET POTATOES GROWN HYDROPONICALLY." HortScience 25, no. 8 (August 1990): 856b—856. http://dx.doi.org/10.21273/hortsci.25.8.856b.

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The potential of the sweet potato as a food source for future long-term manned space missions is being evaluated for the National Aeronautics and Space Administration's (NASA) Controlled Ecological Life Support System (CELSS) Program. Several experiments have shown that the sweet potato can be grown hydroponically. However, an evaluation of the NASA fan-shaped Biomass Production Chamber (BPC) channel was initiated to determine if channel depths influenced the yield of hydroponically grownsweet potatoes. Three channel depths were studied, 5 cm (2 in) standard NASA BPC channel, 10 cm (4 in) channel and 15 cm (6 in) channel. The experiment consisted of one replication. The results show that channel depth does effect the yield of storage roots. The 15 cm depth channel provided the most consistent yield with all channels having significantly different fresh storage root yields in the replicate.

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Sousa, Laysa Borges Tomas de, Mariana Guadagnini Lisboa Soares, Adriana Paula da Silva Minguita, José Luiz Viana de Carvalho, Érica Aguiar Moraes, Erika Madeira Moreira da Silva, and José Luis Ramírez Ascheri. "Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention." Research, Society and Development 9, no. 12 (December 14, 2020): e8191210964. http://dx.doi.org/10.33448/rsd-v9i12.10964.

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Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.

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Roberts, Warren, and Vincent Russo. "INFLUENCE OF CULTIVARS, FLOODING, AND TIME OF FLOODING ON SWEET POTATO YIELD." HortScience 26, no. 5 (May 1991): 489c—489. http://dx.doi.org/10.21273/hortsci.26.5.489c.

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Sweet potatoes are an important crop in the southern U.S. The southern U.S. is subject to heavy rainfall at any time during the production season, and soils could be flooded for days. Previous work has shown that sweet potatoes flooded just prior to harvest exhibited increased decay during curing and storage. This study was designed to determine the effects of flooding at both mid-season and late-season on sweet potato yield. Four cultivars were grown in both 1989 and 1990. Each cultivar received a control treatment (no flooding), flooding halfway through the production season, and flooding just prior to harvest. Flooding was continuous for approximately 6 days. Yield was not significantly affected by late season flooding, but mid-season flooding reduced yields of all varieties. Yield reduction due to flooding at mid-season was in excess of 35% in 1989 and in excess of 50% in 1990.

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Edun, Bolanle Tolani, Yahuza Lurwanu, Mustapha Sunusi, and Rabi’u Shehu Aliyu. "Effect of Storage Methods and Management of Sweet Potato on the Incidence of Tuber Rot Induced by Rhizopus stolonifer in Kano, Nigeria." Journal of Tropical Crop Science 6, no. 01 (February 18, 2019): 8–16. http://dx.doi.org/10.29244/jtcs.6.01.8-16.

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Different storage methods and management practices of sweet potatoes in Kano state, northwestern Nigeria, were investigated to fi nd out how they may affect the incidence of tuber rot. Three local government areas were selected for the sample collection. In each local government area, two sweet potato farming communities were selected, infected and uninfected tubers were sampled and taken to the laboratory for further studies. Pathogenicity test confi rmed Rhizopus stolonifer as the causal pathogen responsible for tuber rot and this fungus was used for the inoculation of fresh sweet potato tubers in all the storage and management methods used in the experiment. Tubers preserved using ash + sand and fungicide + sand showed the least incidence of tuber rots. Similarly, it was also observed that storage of tubers with sand alone showed a reduction in the severity of the disease across the storage weeks. There was no signifi cant difference in the incidence and severity of tuber rot between the two inoculation methods with both the treatment combinations. Our result showed that the incubation period of R. stolonifer to infect sweet potato tubers started at two days after inoculation with about 25% infection. The result also indicated that none of the tubers treated with fungicide, ash, and eucalyptus sprouted at both the storage weeks, this may be attributed to the possibility of having some inhibitory properties against sprouting.

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Bauer, Larry L. "A Target MOTAD Analysis of Sweet Potato Marketing." Journal of Agricultural and Applied Economics 23, no. 2 (December 1991): 123–30. http://dx.doi.org/10.1017/s0081305200018240.

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AbstractDecisions regarding when to harvest and when to sell sweet potatoes are more complex than for other crops because yields continue to increase after the crop is initially ready for harvest, and sweet potatoes can either be sold at harvest or cured and stored for later sale. The optimum marketing decision, based on expected net revenue, is dependent on yield and prices and their variability, and on costs of storage. A marketing strategy is developed using Target MOTAD and data covering 21 years.

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Boroday, A., A. Horobes, Y. Levchenko, and I. Choni. "The use of sweet potatoes in the technology of cake dough products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (December 2, 2020): 13–17. http://dx.doi.org/10.32718/nvlvet-f9403.

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The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.

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STEVENS, C., V. A. KHAN, A. Y. TANG, and J. Y. LU. "The Effect of Ultraviolet Radiation on Mold Rots and Nutrients of Stored Sweet Potatoes." Journal of Food Protection 53, no. 3 (March 1, 1990): 223–26. http://dx.doi.org/10.4315/0362-028x-53.3.223.

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Jewel, Carver, and Georgia Jet sweet potatoes were irradiated with ultraviolet radiation (UV). UV irradiation effectively decreased the percentage rot of sweet potatoes during storage. The optimum dose was 4.8 × 104 erg/mm2 for Jewel and Carver, and 3.6 × 104 erg/mm2 for Georgia Jet. UV was effective Botran (2, 6-dichloro-4-nitroaniline) in controlling of Fusarium rot. The effect of UV irradiation on nutrients of Jewel was not significant except that starch content was higher for UV-irradiated roots than for the non-irradiated roots.

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Niu, Suyan, Xiu-Qing Li, Ruimin Tang, Guodong Zhang, Xiubao Li, Bo Cui, Loretta Mikitzel, and Muhammad Haroon. "Starch granule sizes and degradation in sweet potatoes during storage." Postharvest Biology and Technology 150 (April 2019): 137–47. http://dx.doi.org/10.1016/j.postharvbio.2019.01.004.

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Afek, U., Janeta Orenstein, and E. Nuriel. "Increased quality and prolonged storage of sweet potatoes in Israel." Phytoparasitica 26, no. 4 (December 1998): 307–12. http://dx.doi.org/10.1007/bf02981445.

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Chen, Chin-Chia, Chi Lin, Min-Hung Chen, and Po-Yuan Chiang. "Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts." Foods 8, no. 9 (September 6, 2019): 393. http://dx.doi.org/10.3390/foods8090393.

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Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were employed to get better extraction efficiencies. After that, DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid) were used to evaluate the anti-oxidation ability of the extracts. Lastly, the thermal degradation kinetics and photodegradation were used to obtain important degradation factors including the content of anthocyanin residue, degradation index (DI), color parameters, reaction rate (k), and chromatic aberration (ΔE). We found that the extraction condition as using 60% ethanol with 1% citric acid under 80 °C for 40 min was optimal for purple sweet potatoes, which obtained antioxidant capacity as 333 μM TE DPPH, 376 μM TE ABTS+, and 593.6 μM TE ferric ion reducing antioxidant power (FRAP). The results indicate that the most important parameter for the stability of anthocyanin in the purple sweet potato extract (PSPAE) was the pH value rather than temperature. In addition, there was no significant difference in chromatic aberration between the light and dark storage conditions under 37 °C. Thus, PSPAE has the potential to be developed as health foods and drinks rich in anthocyanin.

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Gao, Lu, Yuan Yuan, Ying Chang Li, and Yin Xia Wei. "Study on Polyphenol Oxidase Activity in Different Parts of Purple Sweet Potato." Advanced Materials Research 898 (February 2014): 149–52. http://dx.doi.org/10.4028/www.scientific.net/amr.898.149.

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The basic study on activity of polyphenol oxidase (PPO) from different purple sweet potato (PSP) parts was mainly carried out here. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747.

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Moretti, Celso L., Alessandra L. Araújo, Waldir A. Marouelli, and Washington L. C. Silva. "Respiratory activity and browning of minimally processed sweet potatoes." Horticultura Brasileira 20, no. 3 (September 2002): 497–500. http://dx.doi.org/10.1590/s0102-05362002000300020.

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Sweet potatoes (Ipomoea batatas L.), 'Brazlândia Roxa', 'Brazlândia Branca' and 'Princesa' were harvested at optimum maturity to evaluate respiratory activity and browning susceptibility of minimally processed roots. After harvest, non-blemished roots were graded for size (18±2cm) and diameter (5±1cm), and minimally processed inside a cold room. Processed roots were placed in sealed glass jars and stored at 3±0.5°C to evaluate respiratory activity during a 4-hour period or were packed in plastic films with partial vacuum to evaluate development of browning. Packages were stored under refrigerated conditions (3±0.5°C) for 5 days. Daily, minimally processed roots were evaluated for browning according to a scale ranging from 0 (extremely browned) to 5 (no browning) and using an objective assay (absorbance at 340 nm). Minimally processed roots showed a pronounced increase in carbon dioxide evolution immediately after processing. 'Princesa' had the highest respiratory activity among the evaluated cultivars, being 40% higher two hours after processing than the other cultivars. 'Brazlândia Roxa' and 'Brazlândia Branca' were significantly less susceptible to browning compared to 'Princesa', which was rated as unacceptable for commercial use at the end of the storage period. 'Brazlândia Roxa' and 'Brazlândia Branca' were still marketable at the end of the storage period.

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Angelia, Ika Okhtora, and Abd Azis Hasan. "PENGARUH LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT TERHADAP KANDUNGAN VITAMIN C DAN TINGKAT KECERAHAN DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG." Jurnal Technopreneur (JTech) 6, no. 2 (November 28, 2018): 67. http://dx.doi.org/10.30869/jtech.v6i2.200.

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The types of plants commonly used to making flour include tubers that have carbohydrates that resemble as wheat, are sweet potatoes, potatoes, corn, and cassava. The problem often faced by food containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes which can convert polyphenols into polycarbonate insulation. The defective that causes color changes during storage can be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The effect of soaking time on Natrium Metabisulfite on the whitish degree of flour will also be studied. This study was conducted to determine Vitamin C level and the whitish degree of flour in the process of making cassava flour, sweet potato flour and corn flour. The research used factorial design with three treatment combinations and each treatment was repeated three times with two factors, soaking length (15 minutes, 30 minutes , 45 minutes) and Natrium Metabisulfite concentration (1 gram , 2 gram , 3 gram). The results showed that sweet potato flour of had the highest significant effect the whitish degree of flour (treatment A3N3) and vitamin C (treatment A2N3). Soaking length and Natrium Metabisulfite had significant effect the whitish degree of flour and vitamin C.

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Mortley, Desmond, Conrad Bonsi, Philip Loretan, Walter Hill, and Carlton Morris. "EFFECT OF SPACING ON YIELD OF SWEET POTATOES GROWN USING THE NUTRIENT FILM TECHNIQUE (NFT)." HortScience 25, no. 8 (August 1990): 857g—857. http://dx.doi.org/10.21273/hortsci.25.8.857g.

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Greenhouse experiments were conducted to evaluate the effects of spacing within and between growth channels on the yield of `TI-1551 sweet potatoes grown hydroponically using the nutrient film technique (NFT). Spacings within channels were 12.7, 17.8 and 25.4 cm whereas between growth channels the spacings were 12.7, 25.4 and 38.1 cm. Vine cuttings (15 cm) placed in each channel (0.15×0.15×1.2 m) were supplied with a modified half-Hoagland solution and grown for 120 days. Storage root number, fresh and dry weights and foliage fresh and dry weights tended to increase as spacing between channels increased. Spacing of plants within channels had no significant effect on any sweet potato growth responses.

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Sun, Yiming, Zhijun Pan, Chunxian Yang, Zhenzhen Jia, and Xinbo Guo. "Comparative Assessment of Phenolic Profiles, Cellular Antioxidant and Antiproliferative Activities in Ten Varieties of Sweet Potato (Ipomoea Batatas) Storage Roots." Molecules 24, no. 24 (December 6, 2019): 4476. http://dx.doi.org/10.3390/molecules24244476.

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Sweet potato is the sixth most important crop widely cultivated around the world with abundant varieties. Different varieties gain different phenolic profiles which has drawn researchers’ attention for its unique health benefits. Our study evaluated the phenolic profiles, total and cellular antioxidant activities, antiproliferative activities, and cytotoxicity in 10 cultivated varieties of sweet potato in different colours. Among fourteen metabolites detected in our study, hyperoside, ferulic acid and caffeic acid were considered as prominent in SPSRs. According to the principle component analysis, phytochemical composition of HX22, YS15 and YS7 was quite similar. The results also evidenced that purple-fleshed varieties, such as YS43, YZ7 and YY153, have higher total phenolics content and corresponding stronger total antioxidant capacities as well as cellular antiproliferative activities against human liver cancer HepG2 cells than other varieties. The extremely significant correlation between phenolics and total antioxidant activity was also revealed by Pearson correlation analysis (p < 0.05). However, no significant relevance was found between intracellular antioxidant activity and total phenolic content or flesh colour of sweet potatoes.

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Agarwal, Deepa, Lim Mui, Emma Aldridge, James McKinney, Louise Hewson, and Ian Denis Fisk. "The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage." Food & Function 12, no. 10 (2021): 4535–43. http://dx.doi.org/10.1039/d0fo03100c.

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Senanayake, Suraji, Anil Gunaratne, K. K. D. S. Ranaweera, and Arthur Bamunuarachchi. "Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/148982.

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Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.

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Lima, P. C. C., M. N. S. Santos, F. F. Araújo, J. P. J. Tello, and F. L. Finger. "Sprouting and metabolism of sweet potatoes roots cv. BRS Rubissol during storage." Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences 14, no. 3 (September 30, 2019): 1–8. http://dx.doi.org/10.5039/agraria.v14i3a6204.

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Gao, Lu, Ke Da Li, Min Peng Zhu, and Ying Chang Li. "Study on Browning Degree of Fresh-Cut Purple Sweet Potato and its Inhibition during Storage." Advanced Materials Research 712-715 (June 2013): 409–14. http://dx.doi.org/10.4028/www.scientific.net/amr.712-715.409.

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The basic study on activity of polyphenol oxidase (PPO) from purple sweet potato (PSP) and its control method was mainly carried out by spectrophotometry. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747. The result indicated that the browning of fresh-cut PSP slices during storage was mainly due to PPO in it. The composite inhibitor was optimized by the orthogonal design, and the addition of0.05% L-cysteine+0.03% phytic acid+0.3% ascorbic acid+0.3% citric acidwould markedly inhibit the enzymatic browning caused by PPO and improve the quality of fresh-cut PSP slices.

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Amoah, R. S., E. Teye, E. E. Abano, and J. P. Tetteh. "The Storage Performance of Sweet Potatoes with Different Pre-storage Treatments in an Evaporative Cooling Barn." Asian Journal of Agricultural Research 5, no. 2 (February 15, 2011): 137–45. http://dx.doi.org/10.3923/ajar.2011.137.145.

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Martino, Julia A., Liliana del Valle Di Feo, Mauro Paccioretti, Clara Adriana Contardi, Miguel A. Sanchez, Leandro I. Ortega, and Silvina E. Pastor. "First report of Berkeleyomyces basicola (synonymous: Thielaviopsis basicola) on roots of sweet potato (Ipomoea batatas (L.) Lam) in Argentina." Revista de la Facultad de Ciencias Agrarias UNCuyo 53, no. 1 (July 7, 2021): 283–87. http://dx.doi.org/10.48162/rev.39.027.

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Symptomatic sweet potato cv Arapey INIA samples were collected from a commercial production field in Colonia Molina, Guaymallén department, Mendoza province, Argentina. They showed dark rounded lesions, sometimes coalescing with white granular mycelium. Fungus was obtained from symptomatic sweet potatoes, which represented the generalized infection that affected the crop. They were seeded in PDA with streptomycin sulfate and incubated for seven days at 21°C, alternating white/black (UV400nm) light. Observations with an optical microscope revealed the presence of hyaline, not septated, cylindrical endoconidia with rounded ends. They were 8-16 μm length and 4–6 μm width. Phialides were 43-46 μm length, rounded bases (7-9 μm width) and tapering to the neck´s tip (4-6 μm width). Brown chlamydospores (aleuriospores), 9-13 μm length and 8-12 μm width, in chains of 2-8 spores were observed. For molecular identification, total genomic DNA was extracted. ITS fragment of 565 pb was amplified using ITS5/ITS4 primers and sequenced. The sequence indicated 99% identity with Berkeleyomyces basicola (synonymous: Thielaviopsis basicola). This was deposited in GenBank as (KX580957) (CBS: C430.74, Gen Bank accession number AF275482.1). This is the first report of B. basicola in sweet potato in Argentina, a potential threat to storage root yields. Highlights: Sweet potato black root rot, new disease in Argentina. First report of Berkeleyomyces basicola causing black root rot on sweet potato in Mendoza, Argentina.

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MIYAZAKI, Takeshi. "Effects of Curing, Storage Conditions, and Cooking on the Composition of Sweet Potatoes." Journal of the Japanese Society for Horticultural Science 59, no. 3 (1990): 649–56. http://dx.doi.org/10.2503/jjshs.59.649.

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PICHA, DAVID H. "Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage." Journal of Food Science 51, no. 3 (May 1986): 845–48. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13950.x.

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Salami, Olusola, and Omololu Popoola. "Thermal control of some post-harvest rot pathogens of Irish potato (solanum tuberosum l.)." Journal of Agricultural Sciences, Belgrade 52, no. 1 (2007): 17–31. http://dx.doi.org/10.2298/jas0701017s.

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Thermal control effect on the incidence of some post-harvest rot pathogens of Solanum tuberosum (potato) was investigated in this study. Three cultivars of potato tuber whose local names are, Patiska, Mai Bawondoya and Nicola were used for the study. Five pathogenic fungi viz: Botryodiplodia theobromae, Fusarium redolens, Fusarium oxysporum, Penicillium sp. and Rhizopus oryzae associated with post harvest storage rot of root-tubers, were isolated from diseased potatoes. Among the three species of potatoes used in the study, Patiska was found most resistant followed by Mai Bawondoya, while Nicola was the least resistant. Increase in substrate (i.e. soluble starch or CMC) concentration enhanced a proportional increase in mycelial growth and in the amount of extracellular enzymes produced. Some of these test pathogens were found to produce cell wall degrading enzymes (i.e. amylase and cellulase). Preferential utilization of carbohydrate sources was established in this study based on the growth of test pathogens. Growth on potato broth medium was highest followed by growth on Cocoyam and Sweet potato broth media and least on Cassava broth medium. Growth of the test pathogens on carbohydrate sources was found at variant. The use of hot water treatment at different temperatures was found to significantly reduce post-harvest fungal populations on the surface of root-tubers. The efficacy of blanching in hot water at 60?C was significantly higher than that of blanching in hot water at other temperatures. The control method adopted in this study showed that the problems of potatoes? rot disease in storage (especially by the peasant farmers) can be eradicated by thermal treatments without reducing the quality of the Irish tuber.

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Pratt, Isaac Seth, and Baohong Zhang. "Genome-Wide Identification of ARF Transcription Factor Gene Family and Their Expression Analysis in Sweet Potato." International Journal of Molecular Sciences 22, no. 17 (August 30, 2021): 9391. http://dx.doi.org/10.3390/ijms22179391.

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Auxin response factors (ARFs) are a family of transcription factors that play an important role of auxin regulation through their binding with auxin response elements. ARF genes are represented by a large multigene family in plants; however, to our knowledge, the ARF gene family has not been well studied and characterized in sweet potatoes. In this study, a total of 25 ARF genes were identified in Ipomea trifida. The identified ItrARF genes’ conserved motifs, chromosomal locations, phylogenetic relationships, and their protein characteristics were systemically investigated using different bioinformatics tools. The expression patterns of ItfARF genes were analyzed within the storage roots and normal roots at an early stage of development. ItfARF16b and ItfARF16c were both highly expressed in the storage root, with minimal to no expression in the normal root. ItfARF6a and ItfARF10a exhibited higher expression in the normal root but not in the storage root. Subsequently, ItfARF1a, ItfARF2b, ItfARF3a, ItfARF6b, ItfARF8a, ItfARF8b, and ItfARF10b were expressed in both root types with moderate to high expression for each. All ten of these ARF genes and their prominent expression signify their importance within the development of each respective root type. This study provides comprehensive information regarding the ARF family in sweet potatoes, which will be useful for future research to discover further functional verification of these ItfARF genes.

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Lewandowski, Kristina, Xiaoyu Zhang, Micala Hayes, Mario G. Ferruzzi, and Chad M. Paton. "Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency." Foods 10, no. 5 (May 7, 2021): 1019. http://dx.doi.org/10.3390/foods10051019.

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Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (w/w/w) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form.

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Peloquin, S. J., Georgia L. Yerk, Joanna E. Werner, and Elizabeth Darmo. "Potato breeding with haploids and 2n gametes." Genome 31, no. 2 (January 15, 1989): 1000–1004. http://dx.doi.org/10.1139/g89-174.

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Potato breeding methods that utilize haploids of Solanum tuberosum group Tuberosum or group Andigena and 2n gametes exploit the genetic diversity, including both valuable traits and allelic diversity, available in exotic germ plasm. Three essential components are involved: (i) the wild and cultivated 2x relatives of the cultivated 4x potato are a valuable source of genetic diversity; (ii) haploids (2n = 2x = 24) of cultivars (2n = 4x = 48) are effective in capturing diversity (germ plasm enhancement); (iii) 2n gametes, resulting from first division restitution, are an efficient method of transmitting this genetic diversity to cultivated 4x potatoes. Heterosis for total and marketable tuber yield and specific gravity occurs in 4x families from crosses between 4x cultivars and 2x haploid Tuberosum × 'Phureja' hybrids. Selected 4x clones from relatively small 4x × 2x families have been released as cultivars based on their earliness and heat tolerance in the tropics. Other 4x clones from 4x × 2x crosses, where the 2x parents were haploid – wild species hybrids, have good yield, excellent tuber type, high specific gravity, low reducing sugars, storage quality, and stress tolerance. The seedling vigor, uniformity, and large tuber yields of progeny from 4x × 2x crosses also makes this an effective breeding method for producing potatoes from true potato seed. This breeding method is also being successfully exploited in alfalfa, red clover, sweet potatoes, yams and several species of grasses, fruits, and ornamentals.Key words: potato, haploids, 2n gametes, germ plasm, allelic diversity.

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Wilson, Paul W., David H. Picha, and John M. Aselage. "POSTHARVEST STORAGE CONDITIONS INFLUENCE SUGAR LEVEL AND RATE OF CARBOHYDRATE CONVERSION DURING PUREEING OF SWEET POTATOES." HortScience 25, no. 8 (August 1990): 854b—854. http://dx.doi.org/10.21273/hortsci.25.8.854b.

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Changes in fructose, sucrose, and glucose were investigated in cured roots of `Beauregard', `Jewel' and `Travis' sweet potatoes stored at 15°C and 1.5°C for 8 wk. Samples of 6 roots each in triplicate were analyzed at 2 wk intervals. At each interval, samples were also heated for 5, 10, 20 or 40 min. at 100°C to determine changes in rate of maltose conversion. Roots stored at 15°C displayed gradual or no increase in sugars over the 8 wk. Roots stored at 1.5°C increased more rapidly in sugars, especially fructose, over the same time. `Jewel' had the greatest increase in the sugars when stored at 1.5°C. There was no consistent pattern of maltose conversion in roots stored at 15°C over the 8 wk storage time. Roots stored at 1.5°C displayed a reduction in ability to convert starch to maltose upon heating. Less maltose was produced with increasing time of storag at 1.5°C. `Beauregard' and `Jewel' changed the most, while `Travis' changed only slightly.

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Lee, Nam-rye. "Quality Changes of Sausages Added with Pigment Extracted from Purple Sweet Potatoes during Storage." Journal of the East Asian Society of Dietary Life 30, no. 1 (February 29, 2020): 66–76. http://dx.doi.org/10.17495/easdl.2020.2.30.1.66.

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Cho, Man Jae, and Hyun Jung Kim. "Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage." Korean Journal of Food & Cookery Science 32, no. 6 (December 31, 2016): 677–85. http://dx.doi.org/10.9724/kfcs.2016.32.6.677.

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Priyadarshani, A. M. B., E. R. Jansz, and H. Peiris. "A study on post-harvest carotenogenesis of sweet potatoes under two different storage conditions." Journal of the National Science Foundation of Sri Lanka 35, no. 1 (March 27, 2007): 53. http://dx.doi.org/10.4038/jnsfsr.v35i1.3662.

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Hwang, Eom-Ji, Sang-Sik Nam, Gyeong-Dan Yu, Jung-Wook Yang, Kyeong-Bo Lee, Yong-Gu Kang, Hyeong-Un Lee, San Ko, and Narayan Chandra paul. "Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivars (Ipomoea batatas) by Storage Period." Journal of the Korean Society of International Agricultue 29, no. 4 (December 31, 2017): 374–81. http://dx.doi.org/10.12719/ksia.2017.29.4.374.

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Waimaleongora-Ek, P., A. J. H. Corredor, H. K. No, W. Prinyawiwatkul, J. M. King, M. E. Janes, and S. Sathivel. "Selected Quality Characteristics of Fresh-Cut Sweet Potatoes Coated with Chitosan during 17-Day Refrigerated Storage." Journal of Food Science 73, no. 8 (October 2008): S418—S423. http://dx.doi.org/10.1111/j.1750-3841.2008.00921.x.

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Yuliana, Neti, Siti Nurdjanah, and Maya Sari. "PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTASI (Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle)." Jurnal Agritech 34, no. 03 (October 24, 2014): 298. http://dx.doi.org/10.22146/agritech.9458.

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The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination ofacetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.Keywords: Yellows weet potato pickle, acetic acid, fumaric acid, sodium benzoate ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiridari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir,bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat. Kata Kunci: Pikel ubi jalar kuning, asetat, fumarat, natrium benzoat

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Mortley, Desmond, Conrad Bonsi, Philip Loretan, Walter Hill, and Edwin Martinez. "EFFECT OF PHOTOPERIOD AND TEMPERATURE REGIMES ON YIELD OF SWEET POTATOES GROWN USING THE NUTRIENT FILM TECHNIQUE (NFT)." HortScience 25, no. 8 (August 1990): 858g—858. http://dx.doi.org/10.21273/hortsci.25.8.858g.

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Hydroponic experiments using the nutrient film technique (NFT) were conducted in environmental growth chambers to evaluate the response of two sweet potato cultivars, `Georgia Jet' and `TI-155', to two photoperiod and temperature regimes. Vine cuttings of these cultivars were planted in growth channels supplied with modified half-Hoagland nutrient solution using NFT. Plants were subjected to a 24 h photoperiod or a 12:12 h light:dark photoperiod, a constant temperature of 28C or light:dark temperature of 28/22C. Plants were exposed to irradiance levels of 400 umol m-2 s-1 at canopy level and 70% RH. Storage root fresh and dry weights were increased for both cultivars under the 24 h photoperiod at the 28C constant temperature. `Georgia Jet' storage root numbers were not affected by any treatment while those for `TI-155' were reduced under continuous light for both temperature regimes. Foliage fresh and dry weights were not affected by any treatment.

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BABA, Toru, Hironada NAKAMA, Yasuo TAMARU, and Toshiharu KONO. "Development of snack foods producted from sweet potatoes. Part V Changes in sugar and starch contents during storage of new type sweet potato (low .BETA.-amylase activity in roots)." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 4 (1987): 249–53. http://dx.doi.org/10.3136/nskkk1962.34.4_249.

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Sanchez, Philip Donald C., Norhashila Hashim, Rosnah Shamsudin, and Mohd Zuhair Mohd Nor. "Laser-light backscattering imaging approach in monitoring and classifying the quality changes of sweet potatoes under different storage conditions." Postharvest Biology and Technology 164 (June 2020): 111163. http://dx.doi.org/10.1016/j.postharvbio.2020.111163.

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Shevchenko, Nadiya, Anna Mozgovska, Olena Bobrova, Nataliia Bashtan, Galyna Kovalenko, and Tetiana Ivchenko. "Post-Thaw Survival of Meristems from In Vitro Sweet Potato (Ipomoea batatas (L.) Lam.) Plants." Biology and Life Sciences Forum 4, no. 1 (December 1, 2020): 43. http://dx.doi.org/10.3390/iecps2020-08769.

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Cryotherapy of shoot tips can effectively eliminate the sweet potatoes pathogens, such as viruses and phytoplasm, and is impossible without the development of effective cryopreservation techniques. At the same time, cryopreservation allows a long-term germplasm storage. In this study, we developed and compared different methods for sweet potatoes’ meristems treatment for optimized preservation. The meristems of Admiral variety up to 1–2 mm were isolated from in vitro growth plants. In one group the specimens were dehydrated for 120 min with sterile air flow and immersed into liquid nitrogen at a needle tip. The meristems of other groups were dehydrated with plant vitrification solutions (modified PVS 1, PVS 2, 88% PVS 3, and PVS N). The samples were immersed into liquid nitrogen either in 1.8 mL cryovials or 50 µL hermetically sealed aluminum pans for differential scanning calorimetry. It was shown that the survival rates of meristems were 55% after 88% PVS 3 treatment and 83 and 85% after PVS 2 and PVS N exposure. The highest percentage of preserved specimens was found after dehydration with air-flow and modified PVS 1 (89–95%). After cryopreservation in 1.8 mL cryovials the highest post-thaw preservation was noted after pretreatment with modified PVS 1 (60–75%) and the lowest one was observed with 88% PVS 3 (35–40%). Meristems treated with PVS 2 and PVS N provided 45–55% survival rates. After cryopreservation in aluminum pans the highest post-thaw preservation was detected for dehydration with modified PVS 1 (81–84%) and the lowest one was found with 88% PVS 3 (40–51%). Meristems treated with PVS 2 and PVS N revealed of 68–78% post-thaw survival respectively. The meristems cryopreservation method based on dehydration with sterile air flow is of special interest, since no cryoprotectant use is needed.

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Paixão e Silva, Giselle de Lima, Juliana Aparecida Correia Bento, Manoel Soares Soares Júnior, and Márcio Caliari. "Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches." Polysaccharides 2, no. 2 (May 14, 2021): 354–72. http://dx.doi.org/10.3390/polysaccharides2020023.

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Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.

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Galvao, Aline C., Carlo Nicoletto, Giampaolo Zanin, Pablo F. Vargas, and Paolo Sambo. "Nutraceutical Content and Daily Value Contribution of Sweet Potato Accessions for the European Market." Horticulturae 7, no. 2 (January 30, 2021): 23. http://dx.doi.org/10.3390/horticulturae7020023.

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Sweet potatoes (SPs) are considered by the FAO as a primary crop for “traditional agriculture” in the tropics, but in Europe, its consumption is not widespread. However, consumer demand has grown exponentially over the past five years. This study has evaluated the quality and nutrient contents of storage roots of 29 SPs accessions to characterize their role in improving the human diet. Roots were analyzed for nutraceuticals, sugars, and minerals. Results underlined a considerable variability of nutrient content related to color among SPs accessions. The deep-orange-fleshed SPs showed a higher content of β-carotene compared to the light orange- and cream-fleshed ones; 100 g of edible product of HON86 can supply 32.3% of the daily value contribution of vitamin A, followed by the pale orange-fleshed BRA32 and BRA54. The total phenolic content of the purple ecotypes was about two to five times higher than the other genotypes. The calcium content was generally low, whereas, in many accessions, magnesium and phosphorus content reached 20%, or higher of the contribution to the daily value. Such a high variability suggests different use of the different accessions according to their strengths, but might also be used for breeding to improve quality traits of the commercial varieties.

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Journal articles on the topic 'Sweet potatoes – Storage'

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