Estimation of sample size in skin and flesh color measurements of dry flesh sweetpotato (Ipomoea batatas (L) Lam.)

Marti, Hector Ruben

doi:10.1016/s0304-4238(03)00043-8

Cited by 8 publications

(9 citation statements)

References 5 publications

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“…In 'Colorada Correntina' sweet potato, we have registered values of L* = 91.5 ± 2.7, chroma = 31.3 ± 2.3 and hue = 104.84 ± 0.02, close to those reported by Martí (2003) for flesh of 8 pale skin sweet potato clones. According to McConnell et al (2005), low luminosity or brightness values (L*) would indicate a greater degree of browning in cut vegetables.…”

Section: Superficial Colorsupporting

confidence: 83%

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Sgroppo

Vergara

Tenev

2010

Span. j. agric. res.

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Minimally processed vegetables are products susceptible to chemical and biological changes, thus becoming highly perishable. During sweet potatoes (Ipomoea batatas Lam.) processing, some deteriorative reactions occur affecting quality, mainly change of color. The purpose of this research is to avoid or minimize this deterioration, so the effects of application of chemical agents to fresh cut and refrigerated stored sweet potatoes were studied, evaluating the occurrence of major organoleptic, physicochemical and nutritional changes and assesing the sensory acceptability. Tests were done with sweet potato variety 'Colorada Correntina', which were treated with sodium metabisulphite/citric acid (pH = 2.91), arranged in polystyrene trays film, coated with PVC, and stored at 5°C and 10°C. Variations on the titratable acidity, pH, total sugars and ascorbic acid were registered and the surface color was evaluated through digital image analysis. The final product acceptability was determined through sensory evaluation and microbiological counts carried out at the beginning and at the end of the assays. During storage, there were slight changes in physicochemical characteristics such as absorbic acid and sugar content and in surface color as well. The microbial counts were lower than the fixed levels established by the Spanish legislature. The sensory attributes were rated as «accep-table» by consumers. Finally it is possible to assert that sweet potato 'Colorada Correntina' minimally processed and treated with sodium metabisulphite 2%/citric acid can be preserved, packaged and stored at 5°C for 14 days.Additional key words: browning, Ipomoea batatas, physicochemical characteristics, sensory evaluation. Resumen Efectos del tratamiento químico en la vida útil de batatas frescas cortadasLos vegetales mínimamente procesados son productos susceptibles a alteraciones fisicoquímicas y biológicas, resultando altamente perecederos. Durante el procesamiento de batatas (Ipomoea batatas Lam.), ocurren reacciones de deterioro que afectan la calidad, especialmente el cambio de color. Con el objeto de evitar o minimizar este deterioro, se estudiaron los efectos de la aplicación de agentes químicos a batatas frescas cortadas almacenadas refrigeradas, evaluando la ocurrencia de los principales cambios organolépticos, fisicoquímicos y nutricionales, y estableciendo la aceptabilidad sensorial. Los ensayos se realizaron con batatas variedad 'Colorada Correntina', tratadas con sodio metabisulfito/ácido cítrico (pH = 2,91), dispuestas en bandejas de poliestireno recubiertas con film de PVC, y conservadas a 5°C y 10°C. Se registraron las variaciones de pH, acidez titulable, azúcares totales y ácido ascórbico y se evaluó el color superficial por análisis de imágenes digitales. Mediante evaluación sensorial se determinó la aceptabilidad del producto final y se realizaron recuentos microbiológicos al inicio y final de los ensayos. Durante el almacenamiento ocurrieron ligeros cambios en las características fisicoquímicas, el contenido de a...

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Section: Superficial Colorsupporting

confidence: 83%

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Sgroppo

Vergara

Tenev

2010

Span. j. agric. res.

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“…However, in the present study, it was not in the purple range (0°/360°) but in the red range close to orange (Table 1). The same has been reported for other cultivars previously classified as red, purple-red or purple, but which were found to have average Hº values of 37.93°, 47.00°, and 50.40°respectively (Martí, 2003). In both the former and the present study, the skin-C* of all of the cultivars was in the lowest third of the corresponding scale, reflecting a low C* or high proportion of grey.…”

Section: Introductionsupporting

confidence: 90%

“…Genotypic diversity with respect to sweet potato anthocyanin content has been recorded (Yoshinaga, 1998;Yoshinaga et al, 1999); the differences in skin colour recorded in the present work may reflect such genotypic diversity. The fact that the skin-L* values for the raw Regal tubers were higher than those of the Morada INTA tubers (Table 1) agrees with previous reports which describe the skin of the former as «brilliant purplish-red» (Jones et al, 1985), while that of the latter is described as «pale purple» (Martí, 2003). 3 For Regal tubers, differences between boiled and raw were all significant (5%).…”

Section: Introductionsupporting

confidence: 87%

“…Most of the skin colour changes that occurred in this study can be perceived by the human eye; humans can detect differences in skin C* and H°as small as 3.4 units (Martí, 2003). The storage-induced changes in skin-H°in the Morada INTA tubers were the most noticeable.…”

Section: Introductionmentioning

confidence: 61%

“…Flesh readings were taken on transversally cut tubers. In previous work (Martí, 2003) it was determined that by testing 5 roots, and by taking 2 readings per root, differences in skin-L*, skin-C* and skin-H°of less than 6.37, 3.30, and 11.34 respectively could not be detected. The corresponding limits for the flesh were 4.47, 3.21, and 2.30.…”

Section: Introductionmentioning

confidence: 99%

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Short communication. Effects of storage time and boiling on root tuber colour in two sweet potato (Ipomoea batatas L. (Lam.)) cultivars

Marti¹

2004

Span. j. agric. res.

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The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (H) of raw Morada INTA tubers increased linearly with storage time; at the end of the experiment values were almost twice those at baseline. The results of this study suggest that the perception of skin-H is influenced by C*. In both cultivars, storage time more strongly affected the colour variables of the boiled than the raw flesh. Boiling led to a reduction in flesh luminosity (L*) and an increase in flesh-H. The interaction between cultivar and storage time appears to regulate the C* and H values of orange-flesh cultivars.

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Biofortification of taro (Colocasia esculenta) through breeding for increased contents in carotenoids and anthocyanins

2013

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Estimation of sample size in skin and flesh color measurements of dry flesh sweetpotato (Ipomoea batatas (L) Lam.)

Cited by 8 publications

References 5 publications

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Short communication. Effects of storage time and boiling on root tuber colour in two sweet potato (Ipomoea batatas L. (Lam.)) cultivars

Biofortification of taro (Colocasia esculenta) through breeding for increased contents in carotenoids and anthocyanins

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