Methyl jasmonate controls sprouting incidence in stored sweet potatoes and preserves overall quality for fried chips

IF 1.2 4区 农林科学 Q2 AGRICULTURE, MULTIDISCIPLINARY
M. Véras, N. O. Araújo, M. N. S. Santos, J.P.J. Tello, F. F. D. Araújo, F. Finger
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引用次数: 0

Abstract

High incidence of sprouts and loss of quality of sweet potato is one of the negative aspects that compromises the commercialization most, and the methods of sprout control are still very limited. The appearance of sprouts promotes the wilting of sweet potato roots, reducing their commercialization period. The main objectives of this study were to evaluate sprout control and physiological and biochemical changes, in addition to the impact on the quality of postharvest chips in sweet potato roots cultivar BRS Cuia treated with methyl jasmonate (MeJa) and nonanoic acid (NA). Roots were fogged with 10 μmol·L–1 MeJa or 5 μmol·L–1 NA applied at first sprout initiation and control. Physiological and biochemical alterations such as fresh weight loss assessment, sprouting incidence and sprout length, total soluble sugars, reducing sugars, nonreducing sugars, enzymatic peroxidase and polyphenol oxidase, chips quality after frying were then assessed. Besides that, to determine the influence of treatments and storage periods, multivariate analysis was also performed using the main components. The MeJa reduced the incidence of sprouting and maintained the root quality during storage at room temperature. Notably, such events led to an increased both shelf life and potential of commercialization. Moreover, MeJa-treated chips displayed lighter color appearance after frying than control and NA-treated roots. Roots fogged with NA did not suppress the growth of sprouts, which consequently triggered a higher browning intensity in fried sweet potato chips.
茉莉酸甲酯可以控制储存甘薯的发芽率,并保持炸薯片的整体品质
红薯芽苗病的高发和品质损失是影响红薯商业化的主要因素之一,而控制芽苗病的方法仍然十分有限。芽苗菜的出现促进了红薯根的枯萎,缩短了红薯的商业化周期。以甘薯根茎品种BRS Cuia为研究对象,研究茉莉酸甲酯(MeJa)和nonanoic酸(NA)处理对采后薯片品质的影响,以及对其发芽控制和生理生化变化的影响。在发芽和对照时分别用10 μmol·L-1 MeJa或5 μmol·L-1 NA雾化根。然后评价炸炸后薯片的生化学变化,如鲜重减轻、发芽发生率和芽长、总可溶性糖、还原糖、非还原糖、酶过氧化物酶和多酚氧化酶、薯片质量等。此外,还利用主成分进行了多变量分析,以确定处理和贮藏期的影响。在室温贮藏期间,MeJa降低了发芽率,保持了根的质量。值得注意的是,这些事件增加了产品的保质期和商业化潜力。此外,meja处理过的薯片在油炸后呈现出比对照和na处理过的薯片更浅的颜色。NA雾化的根没有抑制芽的生长,因此在油炸甘薯片中引发更高的褐变强度。
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来源期刊
Bragantia
Bragantia AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
2.40
自引率
8.30%
发文量
33
审稿时长
4 weeks
期刊介绍: Bragantia é uma revista de ciências agronômicas editada pelo Instituto Agronômico da Agência Paulista de Tecnologia dos Agronegócios, da Secretaria de Agricultura e Abastecimento do Estado de São Paulo, com o objetivo de publicar trabalhos científicos originais que contribuam para o desenvolvimento das ciências agronômicas. A revista é publicada desde 1941, tornando-se semestral em 1984, quadrimestral em 2001 e trimestral em 2005. É filiada à Associação Brasileira de Editores Científicos (ABEC).
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