Ethylene and its inhibitors affect the quality of processed sweet potatoes

Abstract

Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential.

A grey comprehensive evaluation model for wheat quality incorporating PCA-EWM

“…Food industry is the life industry of human beings, and it is also an eternal industry. The storage environment of food industry will affect the processing quality (Lima et al, 2021). According to the Food and Agriculture Organization of the United Nations, the global loss rate of post-harvest food at the farm, transport, storage and processing stage is 13.8%, which is more than 400 billion US dollars a year.…”