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 CHANGES IN CHEMICAL COMPOSITIONS OF POST-HARVEST PURPLE SWEET POTATO
Tác giả hoặc Nhóm tác giả: Huynh Thi Kim Cuc, Tran Thi Thanh Man, Ta Thi To Quyen
Nơi đăng: Agricultural engineering and post-harvest technology for ASIA sustainability; Số: KC 07;Từ->đến trang: 277-284;Năm: 2013
Lĩnh vực: Khoa học công nghệ; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
ABSTRACT
Purple sweet potato (PSP) contains not only general chemical compositions but also a tremendous amount of anthocyanins, which are claimed to have superior features such as high antioxidant activity and attractive colors. This study identified several chemical compositions and content of anthocyanins in PSP and investigated their changes as a function of storage time in order to evaluate the quality reduction after harvest. The research findings are expected to set the foundation of studies on preservation methods of PSP to reduce as much of post-harvest change and loss of nutritive value as possible, especially the anthocyanin content. The PSP used in this study was grown in Binh Tan - Vinh Long, Vietnam. The results showed that major chemical compositions of post-harvest PSP consisted of moisture 67.77%; protein 1.01%; total sugar 28.89%; starch 26.50%; reducing sugars 2.61 %; cellulose 1.17%; heavy metals As, Hg, Pb, Cd were not detected and the content of anthocyanins was 198,07 mg/100 g dry weight (dw). After six weeks, at room temperature, there were the proportions in the percentages of moisture, weight, reducing sugar and starch contents as well as color stability of anthocyanins of post-harvest PSP reduced to 98.67%, 95.81%, 87.10%, 98.64% and 40.36%, respectively (compared to the original chemical compositions of the sample).
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