Influence of Storage Temperature on Carotene, Total Carotenoids and Ascorbic Acid Content of Sweetpotatoes

Effects of Gamma Radiation on Nutritive and Sensory Qualities of Sweet Potato Storage Roots

“…The effect of gamma radiation on ascorbic acid was not apparent (p > 0.05). The yellowish-orange color of the sweet potato is primarily due to the presence of carotenoids, beta-carotene being the major one (Ezell and Wilcox 1952). The effect of gamma radiation on total carotenoids was not apparent either in Jewel or Georgia Jet in this study (p > 0.05).…”

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

“…Reddy and Sistrunk, (1980) indicated a 25% decrease in ascorbic acids after 7 months of storage. Other investigators have demonstrated a decrease in ascorbic acid during storage of sweetpotato (Ezell et al, 1952).…”

“…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.…”

Crude Protein, Minerals, and Total Carotenoids in Sweet Potatoes

“…Recommended commercial storage temperature is 15.6"C. Centennial contained the most carotenoids of the cultivars tested, followed by Travis, and Jasper and Jewel. Previous workers had found carotenoids to increase during curing and storage after several months in some cultivars while no change was found in others (Ezell and Wilcox, 1952;Ezell et al, 1956).…”