Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

Abstract

This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.

Physicochemical Quality, Antioxidant Capacity and Nutritional Value in Tuberous Roots of Some Wild Dahlia Species

“…They also surpassed what was indicated by Vizzotto et al (2017) for 12 genotypes (advanced selections and varieties) of sweet potato (Ipomoea batatas) with percentages between 0.12-0.18 of citric acid. On the other hand, Mussury et al (2013) when evaluating periods of storage with different temperatures and packing for tuberous roots of ahipa (Pachyrhizus ahipa) they indicate an average value of 0.22% of citric acid, however, they also point out that the lowest values were observed when the material was unpacked and at room temperature, which can be associated with a decrease in the total concentration of organic acids due to the effect of ambient temperature, as indicated by Vizzotto et al (2017).…”

Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

“…Pachyrhizus is one of the few genera of the leguminous family that produce edible tuberous roots with high nutritional value [9]. The species P. ahipa (Wedd.)…”

Refrigerated storage period of Rhizophores for Yacon propagation

“…Many native plants to temperate regions such as Arracacia xanthorrhiza (Arracacha), Pachyrhizus Ahipa (Jacatupé), and yacon, have storage structures, some are propagative (in the case of yacon rhizophores), which benefit from low temperatures during the winter (MUSSURY et al 2013;BIESDORF et al 2017).…”