Bioscience Methods 2025, Vol.16, No.1, 41-51 http://bioscipublisher.com/index.php/bm 49 9 Concluding Remarks This study examined various storage methods for sweet potatoes and their impact on quality parameters such as moisture content, soluble solids content, texture, color, and nutritional value. The findings indicate that storage conditions significantly affect the quality of sweet potatoes. For instance, laser-light backscattering imaging (LLBI) was effective in non-destructively monitoring quality changes, with 15°C identified as the most suitable storage temperature. Short-term cold storage at 5°C for 14 days improved nutritional quality and sensory characteristics without causing chilling injury. Heat treatment was found to inhibit sprouting and decay, extending storage life without compromising internal quality. Different storage temperatures also influenced the quality and shelf life of Malaysian sweet potato varieties, with 15°C being optimal. Additionally, ventilated bags were effective in maintaining the quality of white-colored sweet potatoes under Tanzanian conditions. Pit storage was preferable in Ethiopia for minimizing weight loss, sprouting, and spoilage. In Central Europe, 15°C storage reduced waste and weight loss while maintaining higher dry matter and sugar content. Shading improved pigment accumulation in purple-fleshed sweet potatoes, enhancing economic benefits. Cutting styles also affected quality and antioxidant activity, with pie-cut processing showing potential for quality improvement. Finally, the use of polymeric packages with low oxygen transmission rates helped retain color, vitamin C, and β-carotene in sweet potato puree during storage. Future research should focus on optimizing storage conditions for different sweet potato cultivars to maximize quality retention. Studies could explore the molecular mechanisms underlying quality changes during storage, as well as the development of advanced non-destructive monitoring techniques like LLBI. Investigating the effects of various storage temperatures and durations on different sweet potato varieties will provide more tailored recommendations. Additionally, exploring the use of novel packaging materials and technologies, such as those with low oxygen transmission rates, could further enhance the shelf life and nutritional quality of sweet potato products. Research on the impact of different cutting styles on quality and antioxidant activity should be expanded to include more cultivars and longer storage periods. Finally, practical applications of these findings should be tested under real-world conditions, particularly in regions with limited storage infrastructure, to ensure the feasibility and effectiveness of recommended storage methods. Enhancing the storage quality of sweet potatoes is crucial for reducing postharvest losses and improving food security. This study highlights the importance of selecting appropriate storage conditions, such as optimal temperatures and advanced packaging materials, to maintain the quality and nutritional value of sweet potatoes. Non-destructive monitoring techniques like LLBI offer promising tools for real-time quality assessment. Short-term cold storage and heat treatments have shown potential in preserving quality without causing significant damage. Additionally, practical storage solutions like ventilated bags and pit storage can be effective in resource-limited settings. By integrating these findings into storage practices, stakeholders can enhance the shelf life, quality, and marketability of sweet potatoes, ultimately benefiting both producers and consumers. Acknowledgments We are grateful to Dr. Chao Xiang, Prof. Liehong Wu and Prof. Linrun Cheng for their assistance with the data analysis and helpful discussions during the course of this research. Funding The project was completed under the support of the key technology integration demonstration and promotion of the whole sweet potato industry chain (Contract No. 2019XTTGLY02), a collaborative promotion plan for major agricultural technologies in Zhejiang in 2019. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Akinoso R., Lawal A., Raji A., and Osifuwa A., 2022, Quality characteristics of sweet potato leaves (Ipomoea batatas L.) as influenced by processing and storage conditions, Croatian Journal of Food Science and Technology, 14(2): 202-209. https://doi.org/10.17508/cjfst.2022.14.2.05
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