Abstract
ABSTRACTThe objective of this investigation was to determine the quality advantages, if any, of curing whole sweet potatoes prior to marketing during the harvest season. Freshly harvested sweet potatoes were washed, graded, and boxed for shipment and then cured at 30°C and 90% RH for 0, 4 or 7 days prior to shipping. Preparations were timed so that all treatments could be shipped on the same pallet. During 2 yr a total of 8 shipments were made to northern cities (500–600 miles) by truck. Sample potatoes were evaluated by a trained flavor and texture profile panel and by analytical methods. Results indicated that curing for either 4 or 7 days developed a product that was superior in both flavor and texture. Viscosity of purees was lower for cured than for uncured sweet potatoes. Curing slightly reduced ascorbic acid content.
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