Effects of ethylene and heat treatment on germination and quality of sweet potato at room temperature

  • WU Shanhong ,
  • ZHANG Hongcui ,
  • DAI Hui ,
  • DUAN Zhirong ,
  • ZHANG Min
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  • 1(College of Food Science of Southwest University,Chongqing 400715,China);
    2(Food Storage and Logistics Research Center of Southwest University,Chongqing 400715,China);
    3(Laboratory of Quality Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China)

Received date: 2020-05-11

  Revised date: 2020-06-04

  Online published: 2020-12-11

Abstract

Sweet potato was treated with 1 g/L (ethethylene mass to volume ratio of gas space) exogenous ethylene and 50 ℃ hot water,respectively,in order to study the effects of the two treatment technologies on the germination rate and quality of sweet potato at 25 ℃ storage and transportation temperature.The results show that the ethylene treatment is better than the heat treatment group in inhibiting the germination and decay of sweet potato.While,the heat treatment group shows good performance in alleviating the decrease of VC content and respiratory intensity in sweet potato and maintaining stable activities of polyphenol oxidase and peroxidase.In addition,the ethylene treatment group also promotes the conversion of sweet potato starch to soluble sugar.To sum up,both treatment groups could inhibit the germination of sweet potato and maintain good quality of sweet potato,but the ethylene treatment group has more obvious effect on bud inhibition and is slightly inferior to the heat treatment group in quality maintenance.

Cite this article

WU Shanhong , ZHANG Hongcui , DAI Hui , DUAN Zhirong , ZHANG Min . Effects of ethylene and heat treatment on germination and quality of sweet potato at room temperature[J]. Food and Fermentation Industries, 2020 , 46(22) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.024415

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