Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Download Full-text

Sustainable alternatives for post-harvest strawberry conservation

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.10.p2550 ◽

2020 ◽

pp. 1670-1674

Author(s):

Léo Omar Duarte Marques ◽

Jorge Atílio Benati ◽

Josiane Duarte de Carvalho ◽

Paulo Mello- Farias ◽

Tâmara Foster Acosta ◽

...

Keyword(s):

Sodium Hypochlorite ◽

Potato Starch ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Post Harvest ◽

Randomized Design ◽

And Control ◽

Uv C ◽

Storage Temperatures

Strawberries show a short post-harvest conservation period. To improve it, the effect of different post-harvest storage temperatures, conservation methods and three different storage periods were tested on ‘San Andreas’ strawberry, right after harvest. The experiment consisted of a three factorial 2 x 5 x 3 (temperatures x methods x storage periods), arranged in a completely randomized design (CRD). Four replications were used for each treatment, each with five sampling units. The treatments tested were: storage temperatures - 1°C and 18°C (T1 and T2); conservation methods - sodium hypochlorite 0.5% (C1), potato starch film 6% + sodium hypochlorite 0.5% (C2), cassava starch film 6% + sodium hypochlorite 0.5% (C3), UV-C radiation (C4), and control (no treatment) (C5); Storage period - 3, 6, and 9 days (D1, D2, D3, respectively). The parameters assessed were flesh firmness, color (hue angle, chroma, and luminosity), soluble solids (SST) and mass loss. Fruit kept at a temperature of 1°C showed better traits than those stored at 18°C, regardless of the method and storage period. Among the conservation methods tested, only UV-C and sodium hypochlorite improved some attributes (firmness and SST) when associated with refrigeration at 1°C. The use of potato and cassava starch is not as expected since they do not improve conservation and the total soluble solids contents.

Download Full-text

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

Journal of Biobased Materials and Bioenergy ◽

10.1166/jbmb.2021.2096 ◽

2021 ◽

Vol 15 (5) ◽

pp. 598-605

Author(s):

Rokayya Sami ◽

Ebtihal Khojah ◽

Mahmoud Helal ◽

Abeer Elhakem ◽

Nada Benajiba ◽

...

Keyword(s):

Weight Loss ◽

Titanium Dioxide ◽

Shelf Life ◽

Sodium Tripolyphosphate ◽

Titanium Dioxide Nanoparticles ◽

Chemical Properties ◽

Storage Period ◽

Soluble Solids ◽

Cucumber Fruit ◽

Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

Download Full-text

‘Sweet grape’ tomato post harvest packaging

Engenharia Agrícola ◽

10.1590/1809-4430-eng.agric.v35n6p1093-1104/2015 ◽

2015 ◽

Vol 35 (6) ◽

pp. 1093-1104 ◽

Cited By ~ 1

Author(s):

Delvio Sandri ◽

Maria M. Rinaldi ◽

Taís A. Ishizawa ◽

Ananda H. N. Cunha ◽

Honorato C. Pacco ◽

...

Keyword(s):

Shelf Life ◽

Tomato Fruit ◽

Rejection Rate ◽

Storage Conditions ◽

Cassava Starch ◽

Fresh Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Sensory Tests ◽

Chloride Film

ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit stored inside PVCr, LDPEe, LDPEr, and CWr had an acceptable shelf life of 33 days. The use of cassava and tomato starches were not effective in controlling fruit fresh weight loss. ‘Sweet Grape’ tomato postharvest conservation was enhanced under refrigerated conditions. The sensory evaluation results revealed that CWr treatment most pleased appraisers, while PCV had the highest rejection rate.

Download Full-text

Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n3.2019.110-115 ◽

2020 ◽

Vol 16 (3) ◽

pp. 110

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Weight Loss ◽

Vitamin A ◽

Shelf Life ◽

Cassava Starch ◽

Edible Coating ◽

Total Soluble Solid ◽

Soluble Solids ◽

Starch Concentration ◽

Randomized Design ◽

Soluble Solid

Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey. The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.

Download Full-text

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Download Full-text

Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n2p565 ◽

2018 ◽

Vol 39 (2) ◽

pp. 565 ◽

Cited By ~ 1

Author(s):

Agda Malany Forte de Oliveira ◽

Railene Hérica Carlos Rocha ◽

Wellinghton Alves Guedes ◽

George Alves Dias ◽

José Franciraldo de Lima

Keyword(s):

Relative Humidity ◽

Raw Materials ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Edible Coatings ◽

Fruit Maturation ◽

Chlorella Sp ◽

Randomized Design ◽

Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

Download Full-text

HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

JOURNAL OF NEOTROPICAL AGRICULTURE ◽

10.32404/rean.v6i4.3457 ◽

2019 ◽

Vol 6 (4) ◽

pp. 36-41

Author(s):

Elaine Gleice Silva Moreira ◽

Scarlet Aguiar Basílio ◽

Mariany Dalila Milan ◽

Natália Arruda ◽

Katiane Santiago Silva Benett

Keyword(s):

Mass Loss ◽

Respiratory Rate ◽

Shelf Life ◽

Water Loss ◽

Cold Water ◽

Subjective Evaluation ◽

Storage Period ◽

Titratable Acidity ◽

Fresh Mass ◽

Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

Download Full-text

Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

Download Full-text

Effect of ethrel spray on the ripening behaviour of mango (Mangifera indica L.) variety 'Dashehari'

Journal of Applied and Natural Science ◽

10.31018/jans.v9i3.1411 ◽

2017 ◽

Vol 9 (3) ◽

pp. 1619-1623 ◽

Cited By ~ 1

Author(s):

P. S. Gurjar ◽

A.K. Verma ◽

Abhay Dikshit ◽

D. K. Shukla

Keyword(s):

Mangifera Indica ◽

Storage Period ◽

Soluble Solids ◽

Total Carotenoids ◽

Yellow Colour ◽

Temperature Changes ◽

Titrable Acidity ◽

Physico Chemical ◽

Colour Development ◽

Increasing Trends

An experiment was carried out to investigate the effect of post harvest spray of different concentrations (100, 200, 400, 600 and 800 ppm) of ethrel (2-chloroethyl phosphonic acid) on ripening and colour development in ‘Dashehari’ mango fruits harvested in second week of June, 2015. The treated fruits were assessed for physico-chemical parameters such as physiological loss in weight (%), firmness (Kg/cm2), TSS (°Brix), titrable acidity (%), total carotenoids (mg/100g) and peel chlorophyll (mg/100g) and observations were recorded at 2 days interval during 8 days storage at ambient temperature. Changes in total soluble solids (8.5 to 23.23° Brix), total carotenoids (0.807 to 7.12 mg/100g) and PLW (14.58%) showed increasing trends up to 8 days during storage whereas fruit firmness (8.5 to 0.68 Kg/cm2), titrable acidity (1.26 to 0.08%) and total peel chlorophyll (5.2 to 0.14 mg/100g) showed decreasing trends. At the end of the storage period for 8 days, Ethrel spray at 600 ppm induced uniform ripening with attractive yellow colour within 4 days while untreated control fruits failed to ripen uniformly and remain light green even after 8 days of storage. Ripening advances by 4 days in fruits sprayed with 600 ppm ethrel com-pared to unsprayed control fruits.

Download Full-text

PERUBAHAN KADAR AIR DAN PATI UBI JALAR (Ipomea batatas L.) SEGAR PADA SISTEM PENYIMPANAN SEDERHANA

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v13n3.2016.136-145 ◽

2018 ◽

Vol 13 (3) ◽

pp. 136

Author(s):

Maftuh Kafiya ◽

Nfn. Sutrisno ◽

Rizal Syarief

Keyword(s):

Shelf Life ◽

Sweet Potato ◽

Starch Content ◽

Low Cost ◽

Storage Period ◽

Black Rot ◽

Underground Storage ◽

Postharvest Diseases ◽

Randomized Design ◽

Ipomea Batatas

Penyimpanan ubi jalar di daerah infrastruktur terbatas yang mengutamakan kesederhanaan teknologi dan kemurahan biaya diupayakan dengan menggunakan bahan-bahan lokal yang tersedia seperti pasir, jerami dan serbuk gergaji. Selama penyimpanan, kandungan nutrisi di dalam ubi jalar berpotensi mengalami perubahan, khususnya kandungan air dan pati sehingga memengaruhi mutu ubi jalar. Umur simpan ubi jalar ditandai dengan pembusukan, berupa penurunan mutu dan tanda-tanda penyakit yang disebabkan oleh mikroorganisme. Penelitian ini bertujuan melakukan identifikasi dan analisis teknologi terbaik dengan memperhatikan perubahan kadar air dan pati serta penyakit yang menjadi penentu perubahan mutu ubi jalar. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 taraf perlakuan penyimpanan yaitu di dalam tanah dengan alas tumpukan pasir-jerami (P1), di dalam tanah dengan alas tumpukan plastik-jerami (P2), di dalam kotak kayu dengan taburan serbuk gergaji (P3) dan di ruang gudang dengan alas terpal (P4). Hasil penelitian menunjukkan bahwa metode penyimpanan memberikan pengaruh terhadap suhu dan RH ruang penyimpanan dengan nilai masing-masing adalah 28,72 oC dan 78.55% (P1), 28,85 oC dan 78,51% (P2), 29,54 oC dan 73,15% (P3), serta 29,61 oC dan 68.07% (P4). Kadar air dan pati mengalami penurunan selama penyimpanan pada semua perlakuan hingga akhir penyimpanan dengan kadar terendah pada perlakuan P4 yang masing-masing sebesar 58,96 dan 11,35%. Sedangkan penyakit yang dapat diidentifikasi pada penelitian ini adalah busuk Fusarium pada penyimpanan P4 dan penyakit java black rot pada penyimpanan P2. Berdasarkan metode pendugaan umur simpan, maka penyimpanan di dalam tanah dengan alas tumpukan pasir-jerami (P1) merupakan metode terbaik dengan umur simpan diduga mencapai 35 hari.English Version AbstractExtra Quality Sweet Potato (Ipomea batatas L) Fresh on the System Rural Scale StorageSweet potato storage in areas with limited infrastructure which focuses on a simple and low-cost technology is conducted by using local materials, such as sand, straw, and sawdust. During the storage period, sweetpotato’s nutrition content will potentially deteriorate, particularly in moisture and starch content. This will eventually affect the quality of sweetpotato. The shelf life of sweetpotato is marked by the spoilage in the form of quality deterioration and some noticeable signs of diseases, most of which are induced by microorganism. This study aimed to study the best technology to evaluate quality change, diseases and shelf life of sweetpotato. The experimental design used was completely randomized design of 4 factors by using various storage ways, i.e. underground storage with sand-straw (P1), underground storage with plastic-straw (P2), inside a wooden box with sprinkling of sawdust (P3), and inside a warehouse with a tarpoulin mat (P4). The results showed that the storage treatments influenced the temperature and RH in a storage room with the values as follows: 8.72 ° C and 78.55% (P1), 28.85 C and 78.51% (P2), 29.54 and 73.15 ° C % (P3), and 29.61 ° C and 68.07% (P4). Moisture and starch contents in sweet potato significantly decreased until the end of storage in which the lowest levels were found in P4 treatment, 58.96 % water content and 11.35 % starch. Postharvest diseases found in sweet potato during research were Fusarium rot (P4) and java black rot (P2). In conclusion, underground storage with sand-straw (P1) was selected as the best method to minimize rate of decreasing moisture and starch contents in sweetpotato with the longest storage period estimated of 35 days.

Download Full-text