Influence of Storage Temperature on Carotene, Total Carotenoids and Ascorbic Acid Content of Sweetpotatoes

Publisher Website
Google Scholar
Abstract
The carotene, total carotenoids, ascorbic acid, and moisture content and the weights of Yellow Jersey, Nancy Hall, Porto Rico (Unit 1 Strain) and Orange Little Stem sweet potatoes were detd. at harvest, after curing, and at intervals during storage at 50, 55, 60, and 70[degree]F. Storage temp. and var. are major factors in determining the behavior of the carotenoid pigments during storage. Nancy Hall decreased in carotenoid pigments during storage at all temps. The other vars. tended to decrease in carotene and total pigments when stored at 50[degree]F. At 55[degree]F there was little change while at 60 and at 70[degree]F the increases were appreciable and of nutritional significance. The ascorbic acid content was not greatly affected by storage temps., the tendency in general being for it to decrease fairly rapidly during the first 2 or 3 mos. after harvest and to approach a common level before the storage season was over. The avg. ascorbic acid content after 2 or 3 mos. of storage was about 50-67% that at harvest. When held at 85% R. H. losses in weight were least at 60[degree]F, slightly greater at 55[degree]F and still greater at 50 and 70[degree]F.