Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Materials and Treatments
2.2. Sample Preparation
2.3. Antifungal Activity of Heat Treatment on R. stolonifer In Vitro
- (1)
- Control A (CK): PDA plates were incubated at 28 °C for 5 days.
- (2)
- Treatment B: PDA plates were incubated at 35 °C for 1 day, followed by incubation at 28 °C for 4 more days.
- (3)
- Treatment C: PDA plates were first incubated at 28 °C for 1 day, then at 35 °C for 1 day, and finally at 28 °C for 3 more days. The colony diameter was measured and averaged after 1, 2, 3, 4 and 5 days by considering two perpendicular diameters for each plate, thus assessing the inhibitory effect of each treatment on mycelium growth.
2.4. Resistance to Soft Rot of Sweet Potato
2.5. Nutritional Quality Indexes
2.5.1. Flavone Determination
2.5.2. Starch and Protein Determination
2.5.3. Soluble Sugar Determination
2.6. Sweet Potato Tuberous Root Texture
2.7. Antioxidant Enzyme Activity
2.8. Cell Wall Degrading Enzyme Activity
2.9. Statistical Analysis
3. Results and Discussion
3.1. Effects of Heat Treatment on the Growth of R. stolonifer in PDA
3.2. Effects of Heat Treatment on Quality Characteristics of Sweet Potato
3.2.1. Nutritional Quality
3.2.2. Antioxidant Enzyme Activity
3.2.3. DPPH Radical Scavenging Rate
3.2.4. Textural Characteristics
3.3. Soft Rot Resistance of Swee Potato and Physiological Changes after Heat Treatment
3.3.1. Sweet Potato Soft Rot Resistance
3.3.2. Antioxidant Enzyme Activity
3.3.3. Cell Wall Degrading Enzyme Activity
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Texture | Treatment | Storage Days | |||||
---|---|---|---|---|---|---|---|
0 | 7 | 15 | 30 | 45 | 60 | ||
Hardness | P32 CK0 | 97.59 ± 0.86 b | 91.93 ± 4.04 c | 93.72 ± 1.03 bc | 102.57 ± 1.43 a | 104.8 ± 2.59 a | 104.55 ± 0.89 a |
P32 HT0 | 92.05 ± 1.34 c | 95.78 ± 4.17 c | 97.71 ± 3.69 c | 106.96 ± 0.78 b | 116.65 ± 1.7 a | 108.84 ± 0.87 b | |
Xinxiang CK0 | 115.72 ± 4.05 a | 101.2 ± 8.55 b | 99.23 ± 5 b | 107.3 ± 5.15 ab | 110.12 ± 0.95 ab | 104.2 ± 2.77 ab | |
Xinxiang HT0 | 110.8 ± 4.05 a | 105.98 ± 6.25 a | 105.76 ± 1.17 a | 113.71 ± 3.06 a | 113.82 ± 1.16 a | 111.27 ± 1.44 a | |
Adhesiveness | P32 CK0 | 20.28 ± 2.04 ab | 21.72 ± 0.99 ab | 11.25 ± 1.18 c | 12.58 ± 2.61 c | 18.57 ± 1.66 b | 22.94 ± 1.23 a |
P32 HT0 | 20.91 ± 1.93 bc | 25 ± 1.13 ab | 13.04 ± 2.26 d | 17.43 ± 1.74 c | 21.45 ± 1.7 bc | 27.07 ± 2.32 a | |
Xinxiang CK0 | 11.91 ± 1.33 bc | 10.31 ± 0.48 bc | 9.68 ± 0.34 bc | 8.16 ± 0.42 c | 13.42 ± 2.6 ab | 16.04 ± 2.72 a | |
Xinxiang HT0 | 14.87 ± 0.48 ab | 13.58 ± 2 bc | 10.57 ± 2.17 c | 10.81 ± 1.29 c | 16.47 ± 0.89 ab | 17 ± 1.15 a | |
Cohesiveness | P32 CK0 | 0.22 ± 0 a | 0.23 ± 0.02 a | 0.24 ± 0.01 a | 0.21 ± 0.01 a | 0.22 ± 0 a | 0.23 ± 0.01 a |
P32 HT0 | 0.24 ± 0 a | 0.25 ± 0.02 a | 0.24 ± 0.01 a | 0.24 ± 0.01 a | 0.22 ± 0.01 a | 0.23 ± 0.01 a | |
Xinxiang CK0 | 0.27 ± 0.03 a | 0.2 ± 0.03 b | 0.21 ± 0.02 b | 0.2 ± 0.02 b | 0.21 ± 0.01 b | 0.22 ± 0.02 b | |
Xinxiang HT0 | 0.22 ± 0.02 a | 0.22 ± 0.01 a | 0.22 ± 0.01 a | 0.21 ± 0.02 a | 0.22 ± 0.01 a | 0.22 ± 0 a | |
Springiness | P32 CK0 | 6.56 ± 0.12 a | 6.31 ± 0.17 ab | 5.58 ± 0.18 bc | 5.19 ± 0.4 c | 5.99 ± 0.14 ab | 5.95 ± 0.65 abc |
P32 HT0 | 6.33 ± 0.35 ab | 6.58 ± 0.13 ab | 6.18 ± 0.21 ab | 5.78 ± 0.08 b | 6.91 ± 0.06 a | 6.96 ± 0.74 a | |
Xinxiang CK0 | 7.62 ± 0.35 a | 5.76 ± 0.28 b | 5.62 ± 0.33 bc | 5.08 ± 0.29 c | 5.91 ± 0.11 b | 5.87 ± 0.09 b | |
Xinxiang HT0 | 6.37 ± 0.23 a | 6.07 ± 0.24 ab | 6.49 ± 0.18 a | 5.58 ± 0.28 b | 6.39 ± 0.29 a | 6.03 ± 0.14 ab | |
Gumminess | P32 CK0 | 22.02 ± 0.21 ab | 21.96 ± 2.88 ab | 20.59 ± 0.28 b | 20.24 ± 0.65 b | 24.01 ± 0.46 a | 21.45 ± 0.45 ab |
P32 HT0 | 21.53 ± 0.85 a | 23.57 ± 2.73 a | 22.06 ± 0.37 a | 23.57 ± 0.68 a | 24.71 ± 1.58 a | 23.81 ± 0.33 a | |
Xinxiang CK0 | 25.78 ± 3.08 a | 21.06 ± 0.4 b | 20.94 ± 0.8 b | 21.38 ± 1.56 b | 22.66 ± 0.55 ab | 22.92 ± 0.16 ab | |
Xinxiang HT0 | 23.99 ± 1.36 a | 23.05 ± 0.93 a | 23.67 ± 0.91 a | 24 ± 0.53 a | 25.15 ± 0.78 a | 24.54 ± 0.8 a | |
Chewiness | P32 CK0 | 144.61 ± 2.07 a | 139.61 ± 8.35 ab | 127.69 ± 6.81 bc | 121.32 ± 8.59 c | 144.03 ± 1.27 a | 150.79 ± 4.25 a |
P32 HT0 | 136.67 ± 9.7 b | 153.98 ± 22 ab | 135.53 ± 1.91 b | 143.52 ± 5.54 ab | 170.89 ± 12.44 a | 166.89 ± 11.11 a | |
Xinxiang CK0 | 202.39 ± 24 a | 140.09 ± 13.1 b | 130.72 ± 12.3 b | 114.25 ± 19.01 b | 139.54 ± 2.53 b | 144.29 ± 2.04 b | |
Xinxiang HT0 | 153.42 ± 13.06 ab | 153.71 ± 4.36 ab | 147.24 ± 11.54 ab | 133.73 ± 11.2 b | 161.18 ± 8.47 a | 155.08 ± 3.4 ab |
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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 2023, 12, 4352. https://doi.org/10.3390/foods12234352
Wu J, Zhang J, Ni W, Xu X, George MS, Lu G. Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage. Foods. 2023; 12(23):4352. https://doi.org/10.3390/foods12234352
Chicago/Turabian StyleWu, Jifeng, Jingzhen Zhang, Wenrong Ni, Ximing Xu, Melvin Sidikie George, and Guoquan Lu. 2023. "Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage" Foods 12, no. 23: 4352. https://doi.org/10.3390/foods12234352