CONTROL OF ENZYMATIC BROWNING IN MINIMALLY PROCESSED SWEET POTATO
DOI:
https://doi.org/10.31413/nat.v14i1.20232Palabras clave:
enzymatic oxidation, Ipomoea batatas, minimal processing, postharvest preservationResumen
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.
Referencias
ALMEIDA, E. I. B.; FERRÃO, G. D. E.; MARQUES, J.; SOUSA, W. D. S. Perdas pós-colheita de frutas e hortaliças no Maranhão: estimativas, causas, impactos e soluções. São Luís: EDUFMA, 2020. 160p. Available at: https://www.edufma.ufma.br/wp-content/uploads/woocommerce_uploads/2020/10/Livro_Digital-Perdas-p%C3%B3s-colheita-Editora-ISBN-978-65-86619-34-8.pdf.
ARACHCHIGE, M. P. M. A.; MU, T.; MA, M. M. Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue. Chemosphere, v. 262, e128102, 2021. https://doi.org/10.1016/j.chemosphere.2020.128102
AOAC. Official methods of analysis of the Association of Official Analytical Chemists International. Washington: Patricia Cunniff, 1997. 1904p.
BEERLI, K. M. C.; VILAS BOAS, E. V. B.; PICCOLI, R. H. Influência de sanificantes nas características microbiológicas, físicas e físico-químicas de cebola (Allium cepa L.) minimamente processada. Ciência e Agrotecnologia, v. 28, n. 1, p. 107-112, 2004. https://doi.org/10.1590/S1413-70542004000100014
CASTRO, S. R.; PATROCÍNIO, W. C. T. do; SOUSA, K. D. de; NASCIMENTO, A. dos R.; SOUZA, E. R. B. de; SILVA, F. A. da. Conservação pós-colheita de vagem de ervilha sob diferentes condições de armazenamento: Post-harvest conservation of pea pods under different storage conditions. Brazilian Journal of Animal and Environmental Research, v. 6, n. 3, p. 2670-2686, 2023. https://doi.org/10.34188/bjaerv6n3-055
CASTRO, S. A. R. S. Boas práticas de higiene: um pilar para a produção de alimentos seguros. 106f. Dissertação [Mestrado em Medicina Veterinária] - Universidade Técnica de Lisboa, 2008. Available at: https://repositorio.ulisboa.pt/bitstreams/c7a4995f-b29f-40ad-bcaa-8dd891f2d4d4/download
COSTA, A. L. da; ANDRADE JÚNIOR, V. C. de; GAMA, A. B. N. da; SILVA, E. A. da; BRITO, O. G.; SILVA, J. C. O.; BUENO FILHO, J. S. de S. Selection of superior sweet potato genotypes for human consumption via mixed models. Bragantia, v. 81, e4122, 2022. https://doi.org/10.1590/1678-4499.20220075
CORDEIRO, I. N. F. Soluções antioxidantes e tratamento térmico na qualidade de batata-doce minimamente processada. 53f. Dissertação [Mestrado em Agronomia – Produção Vegetal] -Universidade Estadual Paulista, Jaboticabal, 2018. Available at: https://repositorio.unesp.br/entities/publication/389fdf5a-59fc-4cfd-a724-ed248c8289d7
FERNANDES, A. M.; SORATTO, R. P.; EVANGELISTA, R. M.; NARDIN, I. Qualidade físico-química e de fritura de tubérculos de cultivares de batata na safra de inverno. Horticultura Brasileira, v. 28, n. 3, p. 299-304, 2010. https://doi.org/10.1590/S0102-05362010000300010
LAURIE, S. M.; BAIRU, M. W.; LAURIE, R. N. Analysis of the Nutritional Composition and Drought Tolerance Traits of Sweet Potato: Selection Criteria for Breeding Lines. Plants, v. 11, n. 14, e1804, 2022. https://doi.org/10.3390/plants11141804
LI, W.; XIONG, S.-G.; LIU, C.-H.; JIANG, A.-L. Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity. Journal of Food Measurement and Characterization, v. 18, p. 7480-7494, 2024. https://doi.org/10.1007/s11694-024-02742-0
MARANGONI, S. M.; MANNARELLI FILHO, T.; MAC-LEAN, P. A. B.; SATOLO, E. G. Práticas antiperdas na fase pós-colheita em uma cadeia de abastecimento de hortaliças. Revista em Agronegócio e Meio Ambiente, v. 15, n. 4, p. 1-18, 2022. https://doi.org/10.17765/2176-9168.2022v15n4e10015
KROCHMAL-MARCZAK, B.; SAWICKA, B.; KRZYSZTOFIK, B.; DANILCENKO, H.; JARIENE, E. The Effects of temperature on the quality and storage stability of sweet potato (Ipomoea batatas L. [Lam]) Grown in Central Europe. Agronomy, v. 10, n. 11, e1665, 2020. https://doi.org/10.3390/agronomy10111665
MOHAMMED, M. Post-harvest handling and quality management of sweet potato (Ipomoea batatas). Rome, Italy: FAO, 2022. 16p. Available at: https://www.fao.org/publications/card/en/c/CC0034EN
MORETTI, C. L. (Ed.) Processamento mínimo de frutas e hortaliças: fundamentos e aplicações. 2. ed. rev. e ampl. Brasília, DF: Embrapa, 2010. 531p.
GUERRA, A. M. N. M.; SILVA, D. dos S.; EVANGELISTA, R. S.; SILVA, M. G. M. Conservação pós-colheita de maxixe (Cucumis anguria) sob diferentes condições de armazenamento. Revista Brasileira de Agropecuária Sustentável, v. 10, n. 1, p. 145-154, 2020.
NEERAJ, S. S.; DALAL, N. Effect of hot water treatment and packaging methods on physiological quality of potato tubers stored at room temperature. International Journal of Chemical Studies, v. 7, n. 5, p. 988-991, 2019.
NIGUSSIE, Z. T.; GEBEYEHU, S. A.; MULUGETA, S. M.; GUADIE, Y. F. Genotype by environmental interaction and measurements of stability on eight orange-fleshed sweet potato (Ipomoea batatas) varieties: East Gojjam Zone, North West Ethiopia. Advances In Agriculture, v. 2022, e3117092, 2022. https://doi.org/10.1155/2022/3117092
ORTELAM, A.; CAMARGO, R. B.; GAZIM, Z. C.; RAHAL, I. L.; LAGINESTRA, B. de F. A.; SILVA, G. C. C.; PIAU JUNIOR, R. Superalimentos: fundamentação científica. Arquivos de Ciências da Saúde da UNIPAR, v. 26, n. 3, p. 1127-1148, 2022. https://doi.org/10.25110/arqsaude.v26i3.2022.8982
PAN, Y.; CHEN, L.; PANG, L.; CHEN, X.; JIA, X.; LI, X. Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage. Royal Society of Chemistry Advances, v. 10, p. 9193-9202, 2020. https://doi.org/10.1039/C9RA06418D
R Core Team. R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria, 2024. Available at: https://www.R-project.org/
RODRIGUES, R. E.; SANTOS, M. A. dos; MEGGUER, C. A.; SILVEIRA, H. da S.; FELIPPE, R. Hydrothermic treatment in the soft rot control in potatoes and their changes in the post-harvest characteristics. Colloquium Agrariae, v. 15, n. 1, p. 35-42, 2019. https://doi.org/10.5747/ca.2019.v15.n1.a268
RU, X.; TAO, N.; FENG, Y.; LI, Q.; WANG, Q. A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning. Postharvest Biology and Technology, v. 170, e111324, 2020. https://doi.org/10.1016/j.postharvbio.2020.111324
SGROPPO, S. C.; VERGARA, L. E.; TENEV, M. D. Effects of sodium metabisulfite and citric acid on the shelf life of fresh cut sweet potatoes. Spanish Journal of Agricultural Research, v. 8, n. 3, p. 686-693, 2010. https://doi.org/10.5424/sjar/2010083-1266
SHI, L.; HOU, Y.; CHEN, Z.; BU, Y.; ZHANG, X.; SHEN, Z.; CHEN, Y. Impact of polyethylene on soil physicochemical properties and characteristics of sweet potato growth and polyethylene absorption. Chemosphere, v. 302, e134734, 2022. https://doi.org/10.1016/j.chemosphere.2022.134734
SOHANY, M.; TAWAKKAL, I. S. M. A.; ARIFFIN, S. H.; SHAH, N. N. A. K.; YUSOF, Y. A. Characterization of pH indicator films based on amido and sweet potato peel associated with anthocyanins. Foods, v. 10, n. 9, e2005, 2021. https://doi.org/10.3390/foods10092005
SOUZA, M. C. de; SILVA, J. C. de O.; SILVA, E. A. da; ANDRADE JÚNIOR, V. C. de; REIS, M. V. dos. Characterization of sweet potato genotypes with landscaping potential. Euphytica, v. 218, e156, 2022. https://doi.org/10.1007/s10681-022-03107-8
WU, J.; ZHANG, J.; NI, W.; XU, X.; GEORGE, M. S.; LU, G. Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage. Foods, v. 12, n. 23, e4352, 2023. https://doi.org/10.3390/foods12234352
YANG, W.; WANG, P.; ZHANG, W.; XU, M.; YAN, L.; YAN, Z.; WANG, L. Review on preservation techniques of edible lily bulbs in China. CyTA-Journal of Food, v. 20, n. 1, p. 172-182, 2022. https://doi.org/10.1080/19476337.2022.2107708
YING, S.; JUN-WEI, L.; ZHI-HE, H. Activity and browning inhibition of polyphenol oxidase from purple sweet potato. Agricultural and Food Sciences, v. 33, p. 207-211, 2012. https://doi.org/10.0000/j.1002-6630.20123317207211
YUAN, J.; ZHANG, J.; HU, W.; LIU, X.; MURTAZA, A.; IQBAL, A.; HU, X.; WANG, L.; XU, X.; PAN, S. Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism. Food Chemistry, v. 433, e137364, 2024. https://doi.org/10.1016/j.foodchem.2023.137364
ZOU, H.; XU, L.; XU, Z.; XIE, W.; WANGB, Y.; LIAOB, X.; KONG, X. Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar. LWT, v. 94, p. 129-135, 2018. https://doi.org/10.1016/j.lwt.2018.04.037
Descargas
Publicado
Número
Sección
Cómo citar
Licencia
Derechos de autor 2026 Nativa
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Los derechos de autor de los artículos publicados en esta revista pertenecen al autor, con los derechos de primera publicación de la revista. En virtud de aparecer en esta revista de acceso público, los artículos son de libre uso, con sus propias atribuciones, en aplicaciones educativas y no comerciales.
Los artículos publicados en esta revista pueden ser reproducidos parcialmente o utilizados como referencia por otros autores, siempre que se mencione la fuente, es decir, Revista Nativa.
