title: Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage.
abstract: BACKGROUND
  Proper postharvest handling and storage of sweet potato is an important link in the chain from producer to consumer or manufacturing industry. Heat treatments have been used as a non-chemical means to modify the postharvest quality and reduce pathogen levels and disease development of a wide variety of horticultural products. The objective of this study was to investigate the effects of hot water treatment (HWT) on the quality, gelatinisation enthalpy and pasting properties of sweet potato starch during long-term storage. The weight loss, sprouting, spoilage and sugar content of sweet potato were also determined.
  
  
  RESULTS
  HWT significantly inhibited the sprouting and decay of sweet potato during the storage period. There were no significant differences (P < 0.05) in the pasting properties and onset (T(O)), peak (T(P)) and endset (T(E)) temperatures of gelatinisation of sweet potato starch among all treatments, especially between heat-treated and non-heat-treated samples. HWT also had no significant impact on the quality of the internal components of the roots. Less than 4% of the yearlong-stored roots were discarded owing to spoilage. HWT supplied a lethal dose of heat to surface pathogens and black spot without damaging the nutritional and processing qualities of sweet potato.
  
  
  CONCLUSIONS
  HWT was an effective method to reduce root sprouting and deterioration without significant impact on the quality of the internal components of sweet potato. This novel technique will open a new avenue to extend the storage life of sweet potato with good quality and minimal waste.
authors: Department of Food Engineering, College of Life Science, Dalian Nationalities University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China. hwz@dlnu.edu.cn
authors: Wenzhong
authors: W
authors: Hu
authors: Aili
authors: A
authors: Jiang
authors: Liming
authors: L
authors: Jin
authors: Chenghui
authors: C
authors: Liu
authors: Mixia
authors: M
authors: Tian
authors: Yanying
authors: Y
authors: Wang
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D005782:Gels; D006358:Hot Temperature; D027723:Ipomoea batatas / Q000737:chemistry* / Q000254:growth & development; D018517:Plant Roots; D035281:Plant Tubers / Q000737:chemistry* / Q000254:growth & development; D013213:Starch / Q000032:analysis* / Q000592:standards
chemical_list: D004040:Dietary Carbohydrates; D005782:Gels; D013213:Starch