摘要
Sweetpotato quality is mainly determined by physical traits such as firm texture, smooth surface, uniform shape, size and color, and freedom from defects such as cracks, cuts, bruises, abrasions, decay, and insect damage. Culinary quality is determined mainly by starch and sugar concentrations. The main causes of sweetpotato quality loss during storage are improper curing, water loss, and chilling injury (CI). The use of optimum storage conditions such as temperatures same as the chilling threshold temperature (13°C) and controlled atmosphere (CA)/modified atmosphere (MA) allows storage for longer durations (6–10 months at 13°C and 85%–90% RH), and minimized storage losses due to decay and weight loss. Holding fresh-cut (shredded) sweetpotatoes in a modified atmosphere packaging (MAP) in atmospheres of oxygen and carbon dioxide maintained a smaller microbiological load and higher tissue firmness, dry matter, ascorbic acid, and starch compared with storage in air, but there were no changes in color, β-carotene, and sugars. The innate extended storage potential and propensity for induction of fermentative metabolism at relatively high oxygen concentrations makes the use of CA storage for whole sweetpotatoes less preferable, but it appears that MAP can be beneficial for fresh-cut products.
摘要译文
甘薯的品质主要取决于物理特性，例如质地坚硬，表面光滑，形状，大小和颜色均一，以及是否有裂纹，割伤，擦伤，擦伤，腐烂和虫害等缺陷。烹饪质量主要取决于淀粉和糖的浓度。贮藏过程中甘薯品质下降的主要原因是固化不当，水分流失和冷害（CI）。使用最佳存储条件，例如与冷藏阈值温度（13°C）相同的温度以及受控气氛（CA）/改良气氛（MA），可以在13°C和85％的条件下存储更长的时间（6–10个月） 90％相对湿度），并最大程度地减少了由于衰减和重量损失而导致的存储损失。与在空气中储存相比，将新鲜切碎的甘薯放在氧气和二氧化碳气氛下的改良气氛包装（MAP）中可以保持较小的微生物负荷，并具有更高的组织硬度，干物质，抗坏血酸和淀粉含量，但是颜色，β-胡萝卜素和糖类均无变化。相对较高的氧气浓度，先天的扩展储存潜力和诱导发酵代谢的倾向使得使用CA储存整个甘薯的可能性降低，但是MAP可能对鲜切产品有益。
Jeffrey K.Brecht;. Tubers: Fresh and fresh-cut sweetpotatoes. Controlled Modified Atmospheres Fresh Fresh Cut Produce[M].NL: ELSEVIER, 2020: 629-633