Postharvest treatment by inorganic salts to improve the quality of purple sweet potato
by Sunisa Suwannaphan; Phakwan Thongrak; Supaporn Pajaroen; Wanpa Wongsaengtham; Piyangkun Lueangjaroenkit
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 9, No. 1, 2023

Abstract: Disease caused by pathogenic fungi reduces the yield of purple sweet potato. Fungi were isolated from decayed purple sweet potato roots and the effects of inorganic salts (0.5, 1, and 2%) on their mycelial growth were determined. Results showed that 1% and 2% sodium carbonate (SC) inhibited mycelial growth, and these concentrations were selected for in vivo testing. Purple sweet potato roots were dipped in 1% or 2% SC for 3 min and then stored under ambient conditions and at 12°C with 60% relative humidity. The quality of purple sweet potato roots during storage was evaluated. Results showed that SC did not impact weight loss of purple sweet potato roots at either concentration, while sprouting was inhibited by storage at 12°C. Sweet potato roots stored under ambient conditions (28°C-32°C) and at 12°C showed highest reducing sugar concentration after 7 and 35-56 d, while 1% SC gave maximum efficiency for reducing decay incidence. Dipping purple sweet potato roots in 1% SC and storing at 12°C were the most effective treatments for maintaining quality during the storage period.

Online publication date: Tue, 30-Jan-2024

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