“…In temperate growing regions like the United States, roots are usually cured by holding in a properly ventilated facility maintained at about 29 °C with 85% to 90% relative humidity for 4 to 7 days (Edmunds, Boyette, Clark, Ferrin, Smith & Holmes, 2008). The effects of curing and storage on sweetpotatoes have been previously investigated, but earlier research focused mainly on carotenoids and vitamin C (Ezell & Wilcox, 1948, Ezell & Wilcox, 1952, with only cursory attention to hydrophilic antioxidants, like chlorogenic acid, isochlorogenic acids, and anthocyanins. Ishiguro, Yahara and Yoshimoto, (2007) noted the lack of documented information regarding postharvest handling effects on sweetpotato composition, and also reported that the polyphenols and radical scavenging ability increased in sweetpotatoes during 37 days of cold storage.…”