Effect of Temperature and Packaging Film on Nutritional Quality of Fresh‐cut Sweet Potatoes

Abstract

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.”

Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

“…During potato storage, total dry matter decreases because tubers use starch for energy supply (Wustman & Struik, 2007). In Erturk and Picha (2007) research, the reduction of the dry matter content in fresh-cut sweet potato packaged in vacuum and stored at 2 and 8°C during 14 days was also observed, as well as in studies of Jiang et al, (2004) with fresh-cut Chinese water chestnut and Shah and Nath (2008) with minimally processed litchis.…”

Crops that feed the world 5. Sweetpotato. Sweetpotatoes for income and food security

“…Sugar content increases during the early stages of storage (Erturk and Picha 2007), but decreases after 6 months (Scott and Matthews 1957) or remains fairly constant (Chattopadhyay et al 2006b). A considerable loss of Vitamin C occurs during storage (Shibairo et al 2004;Chattopadhyay et al 2006b).…”

“…During storage of sweetpotato several changes occur although dry matter remains fairly constant (Speirs 1953) or gradually decreases (Erturk and Picha 2007). Sugar content increases during the early stages of storage (Erturk and Picha 2007), but decreases after 6 months (Scott and Matthews 1957) or remains fairly constant (Chattopadhyay et al 2006b).…”

“…Various results have been reported for changes in carotene content during storage. These include an absolute increase (Erturk and Picha 2007); a gradual increase until the second month and remaining relatively constant thereafter (Miller and Covington 1942); an increase up to 1 month and then a decrease (Charoenpong and Peng 1990); an increase up to 50 days and then a gradual decrease (Chattopadhyay et al 2006b); a continuous decrease (Bechoff 2010) and no significant change (Speirs 1945).…”

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review

“…Higher storage temperature doubled the weight loss compared to samples stored at 2 °C. B-carotene content of fresh-cut sweet potatoes at the end of storage had an average of 6.01 mg per 100 g of FW (Erturk and Picha 2007 ). McConnell et al ( 2005 ) packed shredded sweet potatoes from two major commercial cultivars ('Beauregard' and 'Hernandez') in low (PD-900) and medium (PD-961) O 2 permeability bags at 4 °C and fl ushed them with gas composed of 5 % O 2 and 4 % CO 2 .…”