The assessment of physicochemical properties of purple fleshed sweet potato stored under evaporative cooling system

Abstract

The need to extend the shelf-life of purple-fleshed sweet potato during storage has become imperative. The impacts of an evaporative cooler on the physicochemical properties of purple-fleshed sweet potato (PFSP) was analysed for the weight loss and root rot reduction potential, proximate composition and chemical properties. Fresh samples of PFSP were stored for 12 weeks in an evaporative cooler and the controlled experiment required six weeks of storing the roots under atmospheric condition. The physical examination showed a weight loss of 21.64% and 46.69% root rot in the samples stored in the cooler, while the samples stored in ambient conditions reported a weight loss of 29.88% and 100% root rot after just six weeks of storage. The proximate, as well as chemical properties results, showed improvement in the roots stored under evaporative cooler compared to the samples stored in ambient conditions. These properties may enhance the potential use of evaporative cooler to extend the shelf life of potatoes.