BM_2025v16n1

Bioscience Methods 2025, Vol.16, No.1, 41-51 http://bioscipublisher.com/index.php/bm 51 Richard K., Silayo V., and Mrema G., 2023, Performance evaluation of different storage technologies on storage stability of white-coloured sweet potato roots under farmers’ conditions in Tanzania, East African Journal of Agriculture and Biotechnology, 6(1): 369-377. https://doi.org/10.37284/eajab.6.1.1473 Sakamoto T., and Katayama-Ikegami A., 2020, Effects of different storage temperatures on the quality of sweet potato “Kenroku”, Japanese Journal of Crop Science, 89(2): 156-161. https://doi.org/10.1626/jcs.89.156 Sanchez P., Hashim N., Shamsudin R., and Nor M., 2020, Laser-light backscattering imaging approach in monitoring and classifying the quality changes of sweet potatoes under different storage conditions, Postharvest Biology and Technology, 164: 111163. https://doi.org/10.1016/j.postharvbio.2020.111163 Sanchez P., Hashim N., Shamsudin R., and Nor M., 2021, Effects of different storage temperatures on the quality and shelf life of Malaysian sweet potato (Ipomoea Batatas L.) varieties, Food Packaging and Shelf Life, 28: 100642. https://doi.org/10.1016/J.FPSL.2021.100642 Sgroppo S., Vergara L., and Tenev M., 2010, Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes, Spanish Journal of Agricultural Research, 8(3): 686-693. https://doi.org/10.5424/SJAR/2010083-1266 Sharma N., Sucheta, Dangi S., and Yadav S., 2019, Long-term storability of potato tubers in aspect of biochemical changes and overall quality index affected by different packaging materials in refrigerated and non-refrigerated storage, Potato Research, 63(3): 303-321. https://doi.org/10.1007/s11540-019-09441-0 Sun H., Mu T., Xi L., Zhang M., and Chen J., 2014, Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods, Food chemistry, 156: 380-389. https://doi.org/10.1016/j.foodchem.2014.01.079 Wang Y., Naber M., and Crosby T., 2020, Effects of wound-healing management on potato post-harvest storability, Agronomy, 10(4): 512. https://doi.org/10.3390/agronomy10040512 Zhang H., Patel J., Bhunia K., Al‐Ghamdi S., Sonar C., Ross C., Tang J., and Sablani S., 2019, Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage, Food Packaging and Shelf Life, 21: 100324. https://doi.org/10.1016/J.FPSL.2019.100324 Zhou S., Chen L., Chen G., Li Y., and Yang H., 2021, Molecular mechanisms through which short-term cold storage improves the nutritional quality and sensory characteristics of postharvest sweet potato tuberous roots: a transcriptomic study, Foods, 10(9): 2079. https://doi.org/10.3390/foods10092079

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