EFFECT OF TEMPERATURE AND PACKAGING FILM ON NUTRITIONAL QUALITY OF FRESH‐CUT SWEET POTATOES

Abstract

ABSTRACT Fresh‐cut sweet potato slices were packaged in low (PD900), medium (PD961) and high permeability (PD941) film bags and stored at 2 or 8C for 14 days. Weight loss of slices stored at 8C was twofold greater than at 2C. Weight loss was significantly higher in slices packaged with PD941 film bags than other film bags. The type of packaging bag did not significantly affect the carbohydrate composition or nutritional content of the slices during storage. Dry matter and alcohol‐insoluble solids (AIS) and mineral content decreased, but fructose, sucrose, total sugar and total carotenoid content increased during storage. The increases in sugars and decrease in AIS content were higher at 8C than at 2C. Glucose and crude protein content was not affected by storage temperature and duration and film bag type. PRACTICAL APPLICATIONS“The demand for fresh‐cut sweet potato products is significantly increasing in the U.S., in both retail and foodservice markets. Consumers are placing increasing importance on the nutritional quality of food products in making their purchasing decisions. Therefore, the information pertaining to the composition of fresh‐cut sweet potatoes is of commercial importance. This manuscript also provides practical information on the appropriate semi‐permeable polymeric film bag and holding temperature for optimum fresh‐cut sweet potato quality. The use of optimum modified atmosphere packaging material and maintenance of proper storage temperature is critical in influencing edible quality and nutritional composition of fresh‐cut sweet potatoes. Commercial foodservice firms targeting fresh‐cut sweet potatoes as a convenience food will potentially benefit from the information in this manuscript.”