Ethylene and its inhibitors affect the quality of processed sweet potatoes
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400825 |
Resumo: | Abstract Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential. |
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Ethylene and its inhibitors affect the quality of processed sweet potatoesamino acidscarbohydratesfried foodsIpomoea batatasstorageAbstract Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400825Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24720info:eu-repo/semantics/openAccessLIMA,Paula Cristina CarvalhoSANTOS,Mirelle Nayana de SousaGUIMARÃES,Maria Eduarda da SilvaARAÚJO,Nícolas Oliveira deKRAUSE,Marcelo RodrigoFINGER,Fernando Luizeng2021-12-10T00:00:00Zoai:scielo:S0101-20612021000400825Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
title |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
spellingShingle |
Ethylene and its inhibitors affect the quality of processed sweet potatoes LIMA,Paula Cristina Carvalho amino acids carbohydrates fried foods Ipomoea batatas storage |
title_short |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
title_full |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
title_fullStr |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
title_full_unstemmed |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
title_sort |
Ethylene and its inhibitors affect the quality of processed sweet potatoes |
author |
LIMA,Paula Cristina Carvalho |
author_facet |
LIMA,Paula Cristina Carvalho SANTOS,Mirelle Nayana de Sousa GUIMARÃES,Maria Eduarda da Silva ARAÚJO,Nícolas Oliveira de KRAUSE,Marcelo Rodrigo FINGER,Fernando Luiz |
author_role |
author |
author2 |
SANTOS,Mirelle Nayana de Sousa GUIMARÃES,Maria Eduarda da Silva ARAÚJO,Nícolas Oliveira de KRAUSE,Marcelo Rodrigo FINGER,Fernando Luiz |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
LIMA,Paula Cristina Carvalho SANTOS,Mirelle Nayana de Sousa GUIMARÃES,Maria Eduarda da Silva ARAÚJO,Nícolas Oliveira de KRAUSE,Marcelo Rodrigo FINGER,Fernando Luiz |
dc.subject.por.fl_str_mv |
amino acids carbohydrates fried foods Ipomoea batatas storage |
topic |
amino acids carbohydrates fried foods Ipomoea batatas storage |
description |
Abstract Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400825 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400825 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.24720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.4 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126329005801472 |