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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.