Abstract
The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (H) of raw Morada INTA tubers increased linearly with storage time; at the end of the experiment values were almost twice those at baseline. The results of this study suggest that the perception of skin-H is influenced by C*. In both cultivars, storage time more strongly affected the colour variables of the boiled than the raw flesh. Boiling led to a reduction in flesh luminosity (L*) and an increase in flesh-H. The interaction between cultivar and storage time appears to regulate the C* and H values of orange-flesh cultivars.
Highlights
The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato
No reports have been published on the effect of storage time on sweet potato skin colour variables such as lightness (L*), a*, b*, chroma (C*) and hue (H°)
Colour was lost during curing; high humidity made the skins lighter. These results suggest that storage can affect sweet potato skin colour
Summary
The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato The aim of the present work was to determine the effects of storage time and boiling on the colour variables L*, C* and H° of the root tubers of two sweet potato cultivars with different flesh colours and textures: cvs. Storage time had little influence on the skin colour variables of Regal tubers, but significantly affected the C* and H° of Morada INTA tubers.
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