Delaying the harvest induces bioactive compounds and maintains the quality of sweet potatoes

Physiological Responses of Minimally Processed Sweet Potatoes Grown with Increasing Doses of Phosphate Fertilizer

“…Changes in the visual quality were quantified by assigning a visual score between 5 and 1 in which grade 3 was considered the acceptable limit. 20 A trained panel gave this score for samples stored within a limit of eight days regardless of whether the roots were derived from phosphate fertilization (Figure 2 C). Results indicated no relationship between the phosphorus doses and the whitening symptoms.…”

“…The main problem that led to the loss of quality of the minimally processed sweet potatoes in this study was the disorder caused by whitening where the pieces became aged regardless of the P 2 O 5 dose to which the potatoes had been subjected (Figure C). Changes in the visual quality were quantified by assigning a visual score between 5 and 1 in which grade 3 was considered the acceptable limit . A trained panel gave this score for samples stored within a limit of eight days regardless of whether the roots were derived from phosphate fertilization (Figure C).…”

“…The visual quality was assessed by a panel of raters to determine the presence or absence of dark spots, streaks, and discoloration on the surface of a slice of the potato flesh in addition to the presence of odor, proliferation of Pseudomonas spp., and whitening in the samples. Scores from 5 to 1 were subjectively assigned, as described by Simoẽs et al 20 The relative loss of fresh mass, expressed in percentage terms, was calculated by the difference from the initial fresh weight according to the following formula…”

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

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Minimally processed vegetable products are defined as ready-toeat or ready-to-use foods in culinary preparations that have undergone one or a few basic procedures, such as washing, sanitization, elimination of nonedible portions such as peels and seeds, and cutting (Graca et al, 2020;Monteiro et al, 2016;Padrón-Mederos et al, 2020). Although minimal processing has become a method to add value and encourage the consumption of vegetable foods, maintaining the sensory and nutritional quality and the freshness of these products is a technological challenge for the industry (Rodriguez-Arzuaga et al, 2020;Simões et al, 2020). Minimally processed fruits and vegetables (MPFVs) deteriorate more easily than intact fruits and vegetables because the mechanical damage caused by cutting and peeling compromises the integrity of their cells and imposes stress on their tissues.

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