The additives, ethylenediaminetetraacetic acid (EDTA), stannous chloride, citric acid, ascorbic acid and sodium bisulphite were added to syrup and vacuum packs of sweet potatoes. Addition of EDTA, SnCl2, citric acid and sodium bisulphite was effective in decreasing darkening of the processed product. SnCl2, EDTA and citric acid were also effective in preventing discoloration after exposure of the product to air. The action of the additives is attributed to a disruption of the reaction leading from oxidation of polyphenols to the production of dark‐colored compounds.
Four cultivars of sweet potatoes (Ipomoea batatas Lam.) were sampled bi-weekly during the period of storage root development Although the root weight increased nearly 8-fold during the sampling period there was only a 35% increase in the number of roots. Alcohol insoluble solids (AIS) and % dry matter generally showed a slight increase throughout the season and specific gravity a slight decrease. Total sugars and reducing sugars failed to show a trend. In contrast, the processed roots tended to become softer as the season progressed. Firmness was related to chronological age of roots rather than harvest date. The later the planting the higher were total and reducing sugars but planting date had no consistent effect on other raw product attributes.
Yields and size distribution of sweetpotato (Ipomoea batatas Lam) propagated from root pieces were similar to those grown from sprouts when comparable stands were obtained.
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