HARVEST TIME AS A MODULATOR OF PHYTOCHEMICALS IN SWEET POTATO CULTIVARS FOR THE INDUSTRY

• Autor(a) principal: Silva, Valécia Nogueira Santos e
• Data de Publicação: 2022
• Outros Autores: Fonseca , Kelem Silva, Sá, Sarah Alencar de, Souza, Jheizon Feitoza do Nascimento, Barros Júnior, Aurélio Paes, Simões, Adriano do Nascimento
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Caatinga
• Texto Completo: https://periodicos.ufersa.edu.br/caatinga/article/view/3798
• topic: Ipomoea batatas (L.) Lam. Escurecimento. Carotenóides. Compostos fenólicos.; Ipomoea batatas (L.) Lam. Browning. Carotenoids. Phenolic compounds.

As a fresh food, sweet potatoes are highlighted for their taste and appearance. In the industry, they are valued for their starch and sugar content. In both scenarios, much attention has been given to the composition of bioactive compounds. The application of abiotic stresses seems to induce an overproduction of these compounds in some vegetables. The objective was to examine the influence of harvest time on the synthesis and accumulation of bioactive compounds in varieties of minimally processed sweet potatoes with different flesh colors. Sweet potato cultivars (Beterraba, Jerimum, Mãe de Família Roxa, and BRS Cuia) were harvested at 120, 150, and 180 days after planting, then subjected to minimal processing and stored at 5 ºC for 10 days. The most recommended time for harvesting sweet potatoes in semi-arid conditions for minimal processing by the industry is between 150 and 180 days. This is the period when the sweet potatoes exhibit the best quality for fresh consumption, as detected in ‘Mãe de Família Roxa’ and ‘Jerimum’. ‘BRS Cuia’ harvested at 120 days showed the highest phenolic compound levels, the highest polyphenol oxidase and peroxidase enzyme activities, and the most intense browning symptoms. In addition to its starch content, it can be used as a raw material for the extraction of phenolic compounds of interest. ‘Beterraba’ showed low sugar values, rendering them unfavorable for fresh consumption or minimal processing. However, this cultivar also exhibited a high content of carotenoids, making them bio-factories for the food and pharmaceutical industries.