Bioscience Methods 2025, Vol.16, No.1, 41-51 http://bioscipublisher.com/index.php/bm 45 for storage at 5°C for up to 14 days (Sgroppo et al., 2010). Additionally, curing treatments and optimal storage temperatures (10°C and 13°C) can significantly reduce decay rates and maintain the quality of sweet potatoes over long periods (Leep, 2018). 5 Factors Influencing Storage Outcomes 5.1 Temperature and humidity control Temperature and humidity are critical factors in maintaining the quality and extending the shelf life of sweet potatoes during storage (Pusik et al., 2020). Studies have shown that storage at 15°C significantly reduces tuber waste and weight losses due to germination, transpiration, respiration, and rotting compared to lower temperatures like 5°C (Krochmal-Marczak et al., 2020). Additionally, the quality parameters such as dry matter and total sugars are higher at 15°C, while starch content is lower. In Malaysian varieties, storage at 15°C and 30°C with relative humidity ranges of 70%~80% and 50%~60%, respectively, significantly affected moisture content, soluble solids content, and textural properties (Sanchez et al., 2021). Furthermore, curing sweet potatoes before storage at temperatures around 13°C can reduce decay rates and maintain quality over extended periods (Leep, 2018). Pit storage has also been identified as an effective method, maintaining better physicochemical properties and sensory acceptability compared to other storage methods. 5.2 Variety-specific responses to storage Different sweet potato varieties exhibit varied responses to storage conditions. For example, the dry rate of sweet potato varieties is closely related to the loss during storage. After 3 months of storage, the high dry rate varieties (Zheshu 13, Zheshu 75) had a lower storage loss rate, with an average rotten loss rate of 7.5%, water loss rate of 10.0%, and total loss rate of 17.5%; The storage loss rate of medium dry rate varieties (Xinxiang, Zheshu 33) is 24.3%, while the storage loss rate of low dry rate varieties (Zheshu 255, Zheshu 726) is higher, with a total loss rate of 33.5% (Table 3). Table 3 Storage loss rates of high, medium, and low dry sweet potato varieties (Jinhua, 2020) Varieties Dry rate (%) Original weight (kg) Healthy weight (kg) Diseased rate (%) Moisture loss rate (%) Total loss rate (%) Zheshu 13 35.6 52.3 43.6 8.0 8.6 16.6 Zheshu 75 35.4 53.6 43.8 6.9 11.4 18.3 Zheshu 33 30.6 48.4 35.4 8.1 18.8 26.9 Xinxiang 30.2 50.2 39.3 7.6 14.1 21.7 Zheshu 255 23.2 46.5 31.5 10.3 21.9 32.3 Zheshu 726 25.6 46.1 29.5 12.1 23.9 36.0 For instance, the cultivars ‘Purple’ and ‘Satsumo Imo’ have shown good storage stability, while ‘Carmen Rubin’ is less suitable for long-term storage. Malaysian varieties such as Keledek Anggun 3, Keledek Jingga, and Keledek Kuning also display significant differences in quality parameters under different storage temperatures. The dry type varieties like ‘Daeyumi’ and ‘Hogammi’ maintain higher dry matter content post-harvest compared to moist types like ‘Pungwonmi’. The variety ‘Kenroku’ shows increased sucrose content and sweetness index at lower storage temperatures (6°C~9°C), although flesh decay becomes a concern after extended storage (Sakamoto and Katayama-Ikegami, 2020). 5.3 Influence of pre-harvest conditions Pre-harvest conditions, including the environment and cultivation practices, significantly impact the storage quality of sweet potatoes. Factors such as the pre-harvest environment influence tuber quality and dormancy transition, which are crucial for sustainable storage (Alamar et al., 2017). Proper wound-healing management post-harvest, which involves curing tubers at appropriate temperatures, can prevent disease and defect development, thereby enhancing storage quality (Wang et al., 2020). Additionally, the pre-harvest environment's impact on biochemical factors like proVA carotenoid synthesis and degradation can affect the nutritional quality of sweet potatoes during storage (Hamieh et al., 2023).
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