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Sweetpotatoes ( Ipomoea batatas  L.) `Brazl,ndia Roxa', `Brazl,ncia Branca', and `Princesa' were minimally processed and evaluated for enzymatic browning during a 5-day storage period. Selected roots were washed and then sliced, sanitized (NaClO, 200 mg·kg –1 ), and centrifuged inside a cold-room (14 ± 1 °C). After centrifugation, roots were packed inside plastic films (multi-layer nylon), vacuum was added, and bags were stored inside cold-rooms at 3 °C. Daily, sweetpotato roots were evaluated to enzymatic browning according to the following scale of notes: 5 = no browning; 4 = slightly browned; 3 = few browning; 2 = browned; 1 = very browned; 0 - extremely browned. Roots showing notes below 3 were considered unsuitable for commercialization. `Brazl,ndia Roxa' and `Brazl,ndia Branca' were the cultivars that showed less browning, being significantly superior than `Princesa', which showed the highest index of enzymatic browning among the studied cultivars. At the 5th day of storage, `Princesa' showed a pronounced browning, being considered unsuitable for commercialization, according to standards employed in the present work. On the other hand, `Brazl,ndia Roxa' and `Brazl,ndia Branca' could still be commercialized after the 5-day storage period.

102 Cultivar Evaluation of Sweetpotatoes for Minimal Processing