Abstract
Postharvest losses is a major constraint for sweet potato (Ipomea batatas) production in Malaysia. The loss is very often initiated by pathogen infection during storage. The efficacy of hot water treatment (HWT) in preserving the postharvest quality of sweet potato cv. Gendut was investigated in this study. All tubers were treated with HWT (45°C, 50°C and 55°C), subjected to 10 minute and 20 minute immersion time and incubated for 25 days at room temperature (27°C±2°C). Sweet potatoes treated with 50°C for 10 min immersion period showed the lowest score for disease severity, however, it was only effective in reducing disease development but not for the other postharvest qualities assessed. In this study, the application of HWT at 45°C for 10 min immersion time was able to maintain the other postharvest qualities such as weight loss, firmness, titratable acidity and total soluble solid (TSS) of the treated sweet potatoes. It showed that HWT at the temperatures ranging between 45°C to 50°C at 10 min immersion period had the potential in extending the shelf life of sweet potatoes. It reduced the disease severity as well as preserving the important postharvest qualities of sweet potato.
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Claims 5
Claim · model-written summary
Treatment at 50°C for 10 min gave the lowest disease severity.
- Taxon
- Sweet potatoes
_Flower.jpg?width=60)
Ipomoea batatase0 - Treatment
- 50°C for 10 min immersion periode0
- Outcome
- disease severitye0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
e0“Sweet potatoes treated with 50°C for 10 min immersion period showed the lowest score for disease severity”
Claim · model-written summary
Treatment at 50°C for 10 min did not preserve other postharvest qualities.
- Taxon
- sweet potatoIpomoea batatase1
- Treatment
- 50°C for 10 min immersion periode2
- Outcome
- other postharvest qualities assessede0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it was only effective in reducing disease development but not for the other postharvest qualities assessed”
e1“sweet potato cv. Gendut was investigated in this study. All tubers were treated with HWT (45°C, 50°C and 55°C), subjected to 10 minute and 20 minute immersion time”
e2“Sweet potatoes treated with 50°C for 10 min immersion period showed the lowest score for disease severity”
Claim · model-written summary
Treatment at 45°C for 10 min maintained weight loss, firmness and titratable acidity.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- HWT at 45°C for 10 min immersion timee0
- Outcome
- weight loss, firmness, titratable aciditye0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWT at 45°C for 10 min immersion time was able to maintain the other postharvest qualities such as weight loss, firmness, titratable acidity and total soluble solid (TSS) of the treated sweet potatoes”
Claim · model-written summary
Treatment at 45°C for 10 min maintained total soluble solid.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- HWT at 45°C for 10 min immersion timee0
- Outcome
- total soluble solid (TSS)e0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWT at 45°C for 10 min immersion time was able to maintain the other postharvest qualities such as weight loss, firmness, titratable acidity and total soluble solid (TSS) of the treated sweet potatoes”
Claim · model-written summary
Hot water at 45–50°C for 10 min had potential to extend shelf life.
- Taxon
- sweet potatoesIpomoea batatase0
- Outcome
- extending the shelf lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWT at the temperatures ranging between 45°C to 50°C at 10 min immersion period had the potential in extending the shelf life of sweet potatoes”
The same questions in other papers
heat · quality: sugar starch · Ipomoea batatas (sweet potato)Positive and negative results
1 in the opposite direction
- no effect
application · disease · Ipomoea batatas (sweet potato)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- no effect
- positive
1 paper more in this group
See all 5 papers →application · quality: sugar starch · Ipomoea batatas (sweet potato)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.