Journal
FOODS
Volume 12, Issue 23, Pages -Publisher
MDPI
DOI: 10.3390/foods12234352
Keywords
Ipomoea batatas; heat treatment; soft rot; quality characteristic
Categories
Ask authors/readers for more resources
The impact of heat treatment at 35 degrees Celsius for 24 hours on the quality characteristics and disease resistance of two sweet potato varieties was investigated. It was found that heat treatment enhanced the structural characteristics and disease resistance of sweet potato.
Heat treatment is a widely applied technique in the preservation of fruits and vegetables, effectively addressing issues such as disease management, rot prevention, and browning. In this study, we investigated the impact of heat treatment at 35 degrees C for 24 h on the quality characteristics and disease resistance of two sweet potato varieties, P32/P (Ipomoea batatas (L.) Lam. cv 'Pushu13') and Xinxiang (Ipomoea batatas (L.) Lam. cv 'Xinxiang'). The growth in vitro and reproduction of Rhizopus stolonifer were significantly inhibited at 35 degrees C. However, it resumed when returned to suitable growth conditions. The heat treatment (at 35 degrees C for 24 h) was found to mitigate nutrient loss during storage while enhancing the structural characteristics and free radical scavenging capacity of sweet potato. Additionally, it led to increased enzyme activities for APX, PPO, and POD, alongside decreased activities for Cx and PG, thereby enhancing the disease resistance of sweet potato against soft rot. As a result, the heat treatment provided a theoretical basis for the prevention of sweet potato soft rot and had guiding significance for improving the resistance against sweet potato soft rot.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available