Effect of temperature and packaging film on nutritional quality of fresh-cut sweet potatoes

Basit Öğe Kaydı
dc.authoridCandir, Elif/0000-0001-5199-8083
dc.contributor.authorErturk, Elif
dc.contributor.authorPicha, David H.
dc.date.accessioned2024-09-18T21:05:22Z
dc.date.available2024-09-18T21:05:22Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFresh-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.en_US
dc.identifier.doi10.1111/j.1745-4557.2007.00134.x
dc.identifier.endpage465en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-34548329747en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage450en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2007.00134.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13532
dc.identifier.volume30en_US
dc.identifier.wosWOS:000249178100004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectStorageen_US
dc.subjectOxygenen_US
dc.subjectFruitsen_US
dc.subjectInvertaseen_US
dc.subjectHumidityen_US
dc.subjectSugarsen_US
dc.titleEffect of temperature and packaging film on nutritional quality of fresh-cut sweet potatoesen_US
dc.typeArticleen_US

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