Submitted to: International Journal of Food Science and Technology
Publication Type: Peer reviewed journal
Publication Acceptance Date: 4/14/2013
Publication Date: 5/18/2013
Citation: Oner, M.E., Wall, M.M. 2013. Quality of fresh-cut purple fleshed sweet potatoes after x-ray irradiation treatment and refrigerated storage. International Journal of Food Science and Technology. 48:2064-2070. Interpretive Summary: In the U.S., there has been an increasing demand for fresh-cut sweetpotato products due to their convenience and potential health benefits. In this research, the effect of x-ray irradiation on quality of refrigerated purple-fleshed sweetpotato cubes was evaluated during two weeks of storage. The minimally processed sweetpotato cubes were acceptable based on physical quality, microbiological analysis, and anthocyanin content. Consequently, fresh-cut purple sweetpotato cubes may be suitable as a value-added product for wholesale, food service, or retail markets
Technical Abstract: The effect of x-ray irradiation on the quality of fresh-cut, refrigerated purple-fleshed sweetpotato (PFSP) cubes was investigated. Packaged sweetpotato cubes were treated with 0, 250, 500, 750 or 1000 Gy x-ray irradiation and stored at 4 ± 1 ºC for 14 days. After 14 days, total aerobic bacteria counts were 4.1 and 3.2 log10 CFU g-1 and mould-yeast counts were 3.3 and 3.0 log10 CFU g-1 in 750 and 1000 Gy treated samples, respectively. Doses up to 1000 Gy did not affect the texture, moisture content and anthocyanin content of PFSP cubes throughout storage. PFSP cubes flesh color did not change during the first week of storage, but lightness (L*) increased after 14 days. Also, irradiation doses at 750 and 1000 Gy decreased saturation (C*) significantly, producing duller flesh color than controls. Results indicate that x-ray irradiation treatment at doses up to 1000 Gy can reduce microbial populations while maintaining the physical quality and anthocyanin content of PFSP cubes up to 14 days of storage.