Conditioning of sweet potato roots at low temperature, carbohydrate metabolism and chips quality

Abstract

This study aimed to investigate the impact of low-temperature conditioning on carbohydrate metabolism and the quality of fried sweet potato chips. The experiment was conducted in a completely randomized design, in a split-plot scheme. The parcel was constituted by cultivars. sweet potato (BRS Cuia and BRS Rubissol) and storage conditions (6 °C, 13 °C and conditioning), while the subplot consisted of storage periods (0, 15, 30, 45, and 60 days). Six replications were used, each repetition consisting of two roots. Fresh weight loss, total soluble sugars, reducing sugars, non-reducing sugars, alcohol-insoluble solids, and chips color were evaluated. Conditioning combined with storage at 6 ºC led to a higher accumulation of reducing and non-reducing sugars, as well as intensified chips non-enzymatic darkening. This study demonstrated that conditioning was not effective in reducing cold-induced sweetening in Brazilian sweet potato cultivars.