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    Effect of temperature and packaging film on nutritional quality of fresh-cut sweet potatoes
    (Wiley-Hindawi, 2007) Erturk, Elif; Picha, David H.
    Fresh-cut sweet potato slices were packaged in low (PD900), medium (PD961) and high permeability (PD941) film bags and stored at 2 or 8C for 14 days. Weight loss of slices stored at 8C was twofold greater than at 2C. Weight loss was significantly higher in slices packaged with PD941 film bags than other film bags. The type of packaging bag did not significantly affect the carbohydrate composition or nutritional content of the slices during storage. Dry matter and alcohol-insoluble solids (AIS) and mineral content decreased, but fructose, sucrose, total sugar and total carotenoid content increased during storage. The increases in sugars and decrease in AIS content were higher at 8C than at 2C. Glucose and crude protein content was not affected by storage temperature and duration and film bag type.
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    The effects of packaging film and storage temperature on the internal package atmosphere and fermentation enzyme activity of sweet potato slices
    (Blackwell Publishing, 2008) Erturk, Elif; Picha, David H.
    Fresh-cut sweet potato slices were packaged in low- (PD900), medium- (PD961) and high-permeability (PD941) film bags, and were stored at 2 or 8C for 14 days. Changes in O-2, CO2, ethanol and acetaldehyde concentrations in the headspace were monitored over 14 days. The activities of fermentation enzymes and the concentration of fermentation volatiles were measured from tissue extracts on days 0, 7 and 14. Storage at 8C was an excessively high temperature for fresh-cut sweet potatoes to maintain aerobic respiration for 14 days. Low-permeability film bags resulted in anaerobiosis at 2 and 8C. Medium-permeability film bags were able to maintain a higher O-2 and a lower CO2 level than PD900 film bags at 2C. However, they behaved similarly at 8C. High-permeability film bags maintained an aerobic atmosphere during the 14 days of storage at both temperatures.
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    Genotype x environment interaction and stability analysis of sweetpotato (Ipomoea batatas) genotypes
    (Taylor & Francis Ltd, 2007) Caliskan, Mehmet Emin; Erturk, Elif; Sogut, Tahsin; Boydak, Erkan; Arioglu, Halis
    Nine introductions of sweetpotato (Ipomoea batatas) of diverse origin and two local genotypes were evaluated for storage root yield and average storage root weight in four locations of Turkey (Diyarbakir and Sanliurfa representing semi-arid environment and Adana and Hatay representing Mediterranean environment) in 2000 and 2001. The genotype x environment (GE) interaction was evaluated for two yield components (mean storage root weight and storage root yield) using the joint regression analysis and the Additive Main Effects and Multiplicative Interaction (AMMI) analysis. Stability of the genotypes over environments was estimated by using different stability parameters. GE interaction was found to be significant for both yield components, and genotype main effect contributed more than environment and GE interaction to total variability. Total storage root yield varied from 6.72 to 112.60 t ha(-1), depending on genotypes and environments. The introduced genotypes produced a higher yield than local genotypes. Our study revealed that sweetpotato has a great adaptability and yield potential in irrigated Mediterranean-type and semi-arid environments, whereas non-traditional production areas such as Adana, Diyarbakir, and Sanliurfa may be more suitable for sweetpotato production than Hatay, the traditional production area, because of the potential for higher yield. The AMMI model appeared to be a better option for evaluating both GE interaction and the stability of sweetpotato genotypes in multilocational trials. The stability parameters tested in this study could not identify high yielding and stable genotypes.