Journal
FOODS
Volume 8, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/foods8120674
Keywords
sweet potatoes; cutting styles; quality; antioxidant activity
Categories
Funding
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Program for Student Innovation Through Research and Training (SRT) [1918C12]
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The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 degrees C was investigated. The results indicated that the sliced and pie samples showed no significant difference (p > 0.05) on the firmness, weight loss, and vitamin C content compared with the whole sweet potato in both cultivars during storage. The pie sample exhibited the highest wound-induced phenolic, flavonoid, and carotenoid accumulation and DPPH radical scavenging activity among the cuts in both cultivars. Moreover, the shredded sample showed significantly (p < 0.05) higher polyphenol oxidase (PPO) activity but lower total phenolic and flavonoid content and the lowest antioxidant activity among the samples. Thus, the finding of this study revealed that pie-cut processing has potential in improving the quality and increasing the antioxidant activity of fresh-cut purple and yellow flesh sweet potato cultivars while shredding accelerated the quality deterioration of both sweet potato cultivars.
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