Respiratory activity and browning of minimally processed sweet potatoes.

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dc.creatorMORETTI, C. L.
dc.creatorARAÚJO, A. L.
dc.creatorMAROUELLI, W. A.
dc.creatorSILVA, W. L. C.
dc.date2024-10-23T15:53:34Z
dc.date2024-10-23T15:53:34Z
dc.date2002-11-13
dc.date2002
dc.date.accessioned2026-07-07T04:09:15Z
dc.descriptionSweet potatoes (Ipomoea batatas L.), ‘Brazlândia Roxa’, ‘Brazlândia Branca’ and ‘Princesa’ were harvested at optimum maturity to evaluate respiratory activity and browning susceptibility of minimally processed roots. After harvest, non-blemished roots were graded for size (18±2cm) and diameter (5±1cm), and minimally processed inside a cold room. Processed roots were placed in sealed glass jars and stored at 3±0.5°C to evaluate respiratory activity during a 4-hour period or were packed in plastic films with partial vacuum to evaluate development of browning. Packages were stored under refrigerated conditions (3±0.5°C) for 5 days. Daily, minimally processed roots were evaluated for browning according to a scale ranging from 0 (extremely browned) to 5 (no browning) and using an objective assay (absorbance at 340 nm). Minimally processed roots showed a pronounced increase in carbon dioxide evolution immediately after processing. ‘Princesa’ had the highest respiratory activity among the evaluated cultivars, being 40% higher two hours after processing than the other cultivars. ‘Brazlândia Roxa’ and ‘Brazlândia Branca’ were significantly less susceptible to browning compared to ‘Princesa’, which was rated as unacceptable for commercial use at the end of the storage period. ‘Brazlândia Roxa’ and ‘Brazlândia Branca’ were still marketable at the end of the storage period.
dc.identifierHorticultura Brasileira, Brasília, DF, v. 20, n. 3, p. 497-500, set. 2002.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/772563
dc.identifier.urihttp://hdl.handle.net/123456789/453204
dc.languageeng
dc.rightsopenAccess
dc.subjectAvaliação
dc.subjectAnálise sensorial
dc.subjectBrasília
dc.subjectDistrito Federal
dc.subjectBrasil
dc.subjectMinimally processed
dc.subjectSensorial analyis
dc.subjectEvaluation
dc.subjectBrowing
dc.subjectArmazenamento
dc.subjectBatata Doce
dc.subjectCerrado
dc.subjectEscurecimento
dc.subjectIpomoea Batatas
dc.subjectPós-Colheita
dc.subjectProcessamento Mínimo
dc.subjectstorage
dc.subjectsweet potatoes
dc.titleRespiratory activity and browning of minimally processed sweet potatoes.
dc.typeArtigo de periódico

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