CONTROL OF ENZYMATIC BROWNING IN MINIMALLY PROCESSED SWEET POTATO
DOI:
https://doi.org/10.31413/nat.v14i1.20232Keywords:
enzymatic oxidation, Ipomoea batatas, minimal processing, postharvest preservationAbstract
Enzymatic browning represents one of the main challenges in the postharvest conservation of minimally processed sweet potatoes, as it affects appearance and reduces consumer acceptance. This study aimed to evaluate the effectiveness of different packaging types and alternative enzymatic inactivation techniques using natural antioxidants (citric acid and apple cider vinegar) and thermal treatment applied to off-grade sweet potato roots. Samples were stored in two types of packaging (expanded polystyrene trays wrapped with PVC film and sealed textured plastic bags) under controlled conditions of 18 °C for up to 12 days. Parameters such as pH, soluble solids, and enzymatic browning were analyzed. The results indicated that treatment with citric acid combined with textured packaging was the most effective in preserving physicochemical quality and reducing enzymatic browning during storage. Although thermal treatment promoted an increase in soluble sugar content, it resulted in greater enzymatic browning, especially when combined with trays covered with PVC film. It is concluded that the use of natural antioxidants along with appropriate packaging constitutes a viable strategy for adding value to off-grade sweet potatoes, extending shelf life, and reducing postharvest losses.
Keywords: Ipomoea batatas; minimal processing; enzymatic oxidation; postharvest preservation.
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