Abstract
ABSTRACT High incidence of sprouts and loss of quality of sweet potato is one of the negative aspects that compromises the commercialization most, and the methods of sprout control are still very limited. The appearance of sprouts promotes the wilting of sweet potato roots, reducing their commercialization period. The main objectives of this study were to evaluate sprout control and physiological and biochemical changes, in addition to the impact on the quality of postharvest chips in sweet potato roots cultivar BRS Cuia treated with methyl jasmonate (MeJa) and nonanoic acid (NA). Roots were fogged with 10 μmol·L–1 MeJa or 5 μmol·L–1 NA applied at first sprout initiation and control. Physiological and biochemical alterations such as fresh weight loss assessment, sprouting incidence and sprout length, total soluble sugars, reducing sugars, nonreducing sugars, enzymatic peroxidase and polyphenol oxidase, chips quality after frying were then assessed. Besides that, to determine the influence of treatments and storage periods, multivariate analysis was also performed using the main components. The MeJa reduced the incidence of sprouting and maintained the root quality during storage at room temperature. Notably, such events led to an increased both shelf life and potential of commercialization. Moreover, MeJa-treated chips displayed lighter color appearance after frying than control and NA-treated roots. Roots fogged with NA did not suppress the growth of sprouts, which consequently triggered a higher browning intensity in fried sweet potato chips.
Highlights
Sweet potato is a food-root recognized as an important source of fibber and dietetics vitamins, becoming an eminent economic commodity in recent years
The main objectives of this study were to evaluate sprout control and physiological and biochemical changes, in addition to the impact on the quality of postharvest chips in sweet potato roots cultivar BRS Cuia treated with methyl jasmonate (MeJa) and nonanoic acid (NA)
Roots were fogged with 10 μmol·L–1 MeJa or 5 μmol·L–1 NA applied at first sprout initiation and control
Summary
Sweet potato is a food-root recognized as an important source of fibber and dietetics vitamins, becoming an eminent economic commodity in recent years. Because of these reasons, it has been widely cultivated by presenting high adaptation and yield under different environmental conditions (Luo et al 2020). The storage at room temperature is not the most suitable way to increase the shelf life, since the elevated temperature promotes the sprouting initiation and fresh weight loss, with a display life varying from two to four weeks (Cheema et al 2013). The use of sprout suppressors appears a suitable alternative to increase shelf life and keep roots quality (El-Sayed et al 2013)
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