Abstract
Abstract Hardcore in sweet potato roots (Ipomoea batatas (L.) Lam) is induced by chilling and subsequent exposure to nonchilling temperatures prior to cooking. The defect is detected only after cooking and could adversely affect consumer acceptance and utilization. Of seven cultivars tested, ‘Red Jewel’ and ‘Jewel’ were the least susceptible to hardcore, while ‘Georgia Jet’ and ‘Jasper’ were the most susceptible. Cured roots were more susceptible than those freshly harvested in all cultivars except ‘Centennial’. Exposure to ethylene during the post-chilling induction period did not reduce the incidence of hardcore but significantly reduced its severity.
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