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DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES
Author(s) -
PORTER W. C.,
PHARR D. M.,
KIJSHMAN L. J.,
POPE D. T.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00756_41_4.x
Subject(s) - chlorogenic acid , ipomoea , cultivar , chemistry , peroxidase , horticulture , food science , botany , biology , enzyme , biochemistry
ABSTRACT Roots of sweet potato cultivar Jewel, and two unnamed selections (213 × 228–1, and 2.57 × 255‐8) were stored at 5°C or 14°C for 10 wk. Increased discoloration of certain cultivars of chilled sweet potato roots is apparently not due to an increase in the amount of extractable peroxidase or chlorogenic acid oxidase activity. Chilled tissues of 213 ×228–1 discolored and showed an increase in pH and chlorogenic acid. Chilled tissues from roots of 257 × 255‐8 exhibited an increase in pH, but did not increase in chlorogenic acid content and were only slightly discolored. Tissues of Jewel changed little in pH or chlorogenic acid content and discolored the least of the three cultivars. Chlorogenic acid discolored under the influence of high pH. The data indicate that differences among cultivars in discoloration resulting from chilling injury may be due to differences in tissue pH and chlorogenic acid content.