Sweet potato roots were dipped in various concentrations of chlorine for 5 min at 1 or 20°C before and after slicing, and then stored at 2 or 8°C for 14 days to evaluate the effects of different chlorine treatments and storage temperatures on the microbiological quality of fresh-cut sweet potato slices. The microflora of fresh-cut sweet potato slices was dominated by mesophiles, followed by psychrotrophs and fungi initially and during storage. The 2°C storage was necessary to keep the microbial load at a low level. No spoilage was observed in fresh-cut sweet potatoes at both storage temperatures for 14 days. Chlorination of sweet potatoes before slicing was not effective in ensuring acceptable microbiological quality of fresh-cut sweet potatoes. Dipping slices in 200 ppm chlorine at 1°C reduced the population of all micro-organisms during storage.

estimated by using different stability parameters. GE interaction was found to be significant for both yield components, and genotype main effect contributed more than environment and GE interaction to total variability. Total storage root yield varied from 6.72 to 112.60 t ha -1 , depending on genotypes and environments. The introduced genotypes produced a higher yield than local genotypes. Our study revealed that sweetpotato has a great adaptability and yield potential in irrigated Mediterranean-type and semi-arid environments, whereas non-traditional production areas such as Adana, Diyarbakir, and Sanliurfa may be more suitable for sweetpotato production than Hatay, the traditional production area, because of the potential for higher yield. The AMMI model appeared to be a better option for evaluating both GE interaction and the stability of sweetpotato genotypes in multilocational trials. The stability parameters tested in this study could not identify high yielding and stable genotypes. The genotype × environment (GE) interaction was evaluated for two yield components (mean storage root weight and storage root yield) using the joint regression analysis and the Additive Main Effects and Multiplicative Interaction (AMMI) analysis. Stability of the genotypes over environments was H05011;

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Fresh‐cut sweet potato slices were packaged in low (PD900), medium (PD961) and high permeability (PD941) film bags and stored at 2 or 8C for 14 days. Weight loss of slices stored at 8C was twofold greater than at 2C. Weight loss was significantly higher in slices packaged with PD941 film bags than other film bags. The type of packaging bag did not significantly affect the carbohydrate composition or nutritional content of the slices during storage. Dry matter and alcohol‐insoluble solids (AIS) and mineral content decreased, but fructose, sucrose, total sugar and total carotenoid content increased during storage. The increases in sugars and decrease in AIS content were higher at 8C than at 2C. Glucose and crude protein content was not affected by storage temperature and duration and film bag type. PRACTICAL APPLICATIONS “The demand for fresh‐cut sweet potato products is significantly increasing in the U.S., in both retail and foodservice markets. Consumers are placing increasing importance on the nutritional quality of food products in making their purchasing decisions. Therefore, the information pertaining to the composition of fresh‐cut sweet potatoes is of commercial importance. This manuscript also provides practical information on the appropriate semi‐permeable polymeric film bag and holding temperature for optimum fresh‐cut sweet potato quality. The use of optimum modified atmosphere packaging material and maintenance of proper storage temperature is critical in influencing edible quality and nutritional composition of fresh‐cut sweet potatoes. Commercial foodservice firms targeting fresh‐cut sweet potatoes as a convenience food will potentially benefit from the information in this manuscript.”

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