Ethylene and its inhibitors affect the quality of processed sweet potatoes

LIMA, Paula Cristina Carvalho; SANTOS, Mirelle Nayana de Sousa; GUIMARÃES, Maria Eduarda da Silva; ARAÚJO, Nícolas Oliveira de; KRAUSE, Marcelo Rodrigo; FINGER, Fernando Luiz

doi:10.1590/fst.24720

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 41 (4) • Oct-Dec 2021 • https://doi.org/10.1590/fst.24720 copy

Ethylene and its inhibitors affect the quality of processed sweet potatoes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential.

Keywords:
amino acids; carbohydrates; fried foods; Ipomoea batatas; storage

	Day 0	Day 7	Day 14	Day 21	Day 28	Day 35
Treatments	Weight loss
Control	0.00 ± 0.00 ^aD^* * Means followed by the same lowercase letter don’t differ from each other in the same column, and means followed by the same capital letter don’t differ from each other on the same line. Means were compared by the Tukey test (p < 0.5). The standard error of the mean is shown (n = 5).	1.27 ± 0.14 ^aD	2.96 ± 0.19 ^aC	3.88 ± 0.20 ^aBC	5.22 ± 0.36 ^aAB	6.58 ± 0.75 ^aA
1-MCP	0.00 ± 0.00 ^aE	1.14 ± 1.38 ^aDE	2.36 ± 0.19 ^aCD	3.25 ± 0.23 ^abBC	4.45 ± 0.25 ^abAB	5.69 ± 0.33 ^aA
AOA	0.00 ± 0.00 ^aE	0.08 ± 0.00 ^aDE	2.38 ± 0.11 ^aCD	3.12 ± 0.19 ^bBC	4.23 ± 0.29 ^bAB	5.35 ± 0.33 ^aA
Ethylene	0.00 ± 0.00 ^aE	1.41 ± 0.08 ^aDE	2.65 ± 0.19 ^aCD	3.61 ± 0.23 ^abBC	5.09 ± 0.38 ^abAB	6.19 ± 0.37 ^aA
	Sprouts number
Control	0.00 ± 0.00 ^aC*	5.44 ± 1.19 ^aBC	7.72 ± 1.55 ^aABC	9.35 ± 2.06 ^aABC	13.58 ± 2.87 ^aAB	19.71 ± 2.50 ^aA
1-MCP	0.00 ± 0.00 ^aA	0.85 ± 0.30 ^bcA	1.09 ± 0.38 ^bcA	1.81 ± 0.49 ^bcA	2.82 ± 0.80 ^bA	5.33 ± 1.39 ^bA
AOA	0.00 ± 0.00 ^aA	0.00 ± 0.00 ^cA	0.48 ± 0.23 ^cA	0.87 ± 0.36 ^cA	2.18 ± 0.69 ^bA	5.20 ± 1.63 ^bA
Ethylene	0.00 ± 0.00 ^aB	4.11 ± 0.91 ^abAB	5.14 ± 1.24 ^abAB	5.87 ± 1.38 ^abAB	8.45 ± 2.43 ^aAB	15.83 ± 2.76 ^aA
	Dry matter content
Control	25.58 ± 2.12 ^aA*	28.00 ± 0.83 ^aA	28.06 ± 0.94 ± ^aA	27.98 ± 0.81 ± ^aA	28.71 ± 2.31 ± ^aA	27.64 ± 2.35 ^aA
1-MCP	25.58 ± 2.12 ^aA	28.69 ± 0.94 ^aA	26.57 ± 0.81 ^aA	28.12 ± 1.54 ^aA	27.68 ± 1.23 ^aA	27.80 ± 2.32 ^aA
AOA	25.58 ± 2.12 ^aA	24.83 ± 3.14 ^aA	28.92 ± 1.36 ^aA	28.69 ± 1.24 ^aA	26.67 ± 1.52 ^aA	28.16 ± 1.32 ^aA
Ethylene	25.58 ± 2.12 ^aA	25.26 ± 1.28 ^aA	24.75 ± 2.31 ^aA	27.54 ± 1.74 ^aA	26.92 ± 1.43 ^aA	28.16 ± 2.50 ^aA
	Non-enzymatic Browning
Control	4.54 ± 0.08 ^aA*	4.29 ± 0.08 ^aA	3.42 ± 0.14 ^bB	2.12 ± 0.14 ^aC	2.16 ± 0.14 ^abC	1.37 ± 0.08 ^cD
1-MCP	4.54 ± 0.08 ^aA	4.25 ± 0.06 ^aA	3.50 ± 0.18 ^bB	2.21 ± 0.19 ^aC	2.46 ± 0.08 ^abC	1.95 ± 0.15 ^abC
AOA	4.54 ± 0.08 ^aA	4.33 ± 0.08 ^aAB	3.96 ± 0.15 ^aB	2.33 ± 0.18 ^aC	2.58 ± 0.12 ^aC	2.08 ± 0.10 ^aC
Ethylene	4.54 ± 0.08 ^aA	4.29 ± 0.08 ^aA	3.54 ± 0.12 ^abB	2.08 ± 0.17 ^aC	2.12 ± 0.18 ^bC	1.54 ± 0.10 ^bcD

	Day 0	Day 7	Day 14	Day 21	Day 28	Day 35
Treatments	Total protein content
Control	10.38 ± 0.31 ^aA^* * Means followed by the same lowercase letter don’t differ from each other in the same column, and means followed by the same capital letter don’t differ from each other on the same line. Means were compared by Tukey test (p < 0.5). The standard error of the mean is shown (n = 5).	10.40 ± 0.59 ^aA	10.74 ± 1.24 ^aA	10.35 ± 0.39 ^aA	8.48 ± 0.57 ^aA	8.08 ± 0.64 ^aA
1-MCP	10.38 ± 0.31 ^aA	9.90 ± 0.87 ^aA	10.36 ± 0.92 ^aA	10.05 ± 0.99 ^aA	8.05 ± 0.43 ^aA	7.83 ± 0.65 ^aA
AOA	10.38 ± 0.31 ^aA	9.85 ± 0.32 ^aA	10.33 ± 0.36 ^aA	9.94 ± 0.64 ^aA	8.17 ± 0.35 ^aA	7.77 ± 0.34 ^aA
Ethylene	10.38 ± 0.31 ^aA	9.89 ± 0.26 ^aA	10.21 ± 1.25 ^aA	10.12 ± 0.35 ^aA	8.34 ± 0.52 ^aA	7.99± 0.47 ^aA
	Dry mass content
Control	10.22 ± 0.74 ^aAB*	10.74 ± 0.75 ^aAB	13.60 ± 0.89 ^aA	12.14 ± 0.95 ^aAB	12.00 ± 1.56 ^aAB	10.06 ± 0.91 ^aB
1-MCP	10.22 ± 0.74 ^aA	10.82 ± 0.66 ^aA	11.95 ± 0.96 ^aA	11.61 ± 1.36 ^aA	11.09 ± 0.49 aA	10.64 ± 0.70 ^aA
AOA	10.22 ± 0.74 ^aA	10.28 ± 0.67 ^aA	12.49 ± 0.70 ^aA	8.84 ± 0.72 ^aA	10.66 ± 0.32 ^aA	10.33 ± 0.55 ^aA
Ethylene	10.22 ± 0.74 ^aA	9.62 ± 0.56 ^aA	11.69 ± 0.69 ^aA	11.38 ± 0.43 ^aA	10.77 ± 0.80 ^aA	10.28 ± 0.47 ^aA
	Reducing sugars content
Control	3.01 ± 0.64 ^aA*	3.12 ± 0.29 ^aA	3.15 ± 0.27 ^aA	3.03 ± 0.46 ^aA	2.42 ± 0.19 ^aA	2.11 ± 0.40 ^aA
1-MCP	3.01 ± 0.64 ^aA	3.12 ± 0.34 ^aA	3.24 ± 0.31 ^aA	3.10 ± 0.27 ^aA	2.66 ± 0.28 ^aA	2.56 ± 0.33 ^aA
AOA	3.01 ± 0.64 ^aA	3.35 ± 0.29 ^aA	3.51 ± 0.55 ^aA	3.28 ± 0.35 ^aA	2.90 ± 0.31 ^aA	2.76 ± 0.36 ^aA
Ethylene	3.01 ± 0.64 ^aA	3.28 ± 0.23 ^aA	2.94 ± 0.16 ^aA	2.80 ± 0.33 ^aA	2.29 ± 0.16 ^aA	1.95 ± 0.36 ^aA
	Amino acids content
Control	2.01 ± 0.24 ^aAB*	1.89 ± 0.15 ^aAB	1.75 ± 0.18 ^aA	1.50 ± 0.22 ^aB	1.47 ± 0.07 ^aB	1.37 ± 0.22 ^aB
1-MCP	2.01 ± 0.24 ^aAB	2.17 ± 0.21 ^aA	1.84 ± 0.13 ^aAB	1.45 ± 0.13 ^aAB	1.41 ± 0.07 ^aAB	1.17 ± 0.12 ^aB
AOA	2.01 ± 0.24 ^aAB	2.01 ± 0.36 ^aA	1.67 ± 0.17 ^aAB	1.28 ± 0.29 ^aAB	1.24 ± 0.09 ^aAB	1.08 ± 0.05 ^aB
Ethylene	2.01 ± 0.24 ^aAB	2.18 ± 0.24 ^aA	1.74 ± 0.25 ^aABC	1.34 ± 0.19 ^aBC	1.29 ± 0.11 ^aABC	1.09 ± 0.11 ^aC

	Day 0	Day 7	Day 14	Day 21	Day 28	Day 35
Treatments	pH
Control	6.70 ± 0.04 ^aA^* * Means followed by the same lowercase letter don’t differ from each other in the same column, and means followed by the same capital letter don’t differ from each other on the same line. Means were compared by Tukey test (p < 0.5). The standard error of the mean is shown (n = 5).	6.63 ± 0.08 ^aAB	6.49 ± 0.03 ^aB	6.18 ± 0.05 ^bC	6.19 ± 0.03 ^aC	6.23 ± 0.03 ^aC
1-MCP	6.70 ± 0.04 ^aA	6.58 ± 0.05 ^aA	6.61 ± 0.06 ^aA	6.35 ± 0.03 ^aB	6.19 ± 0.04 ^aB	6.22 ± 0.05 ^aB
AOA	6.70 ± 0.04 ^aA	6.65 ± 0.06 ^aB	6.57 ± 0.06 ^aBC	6.46 ± 0.04 ^aCD	6.23 ± 0.04 ^aE	6.37 ± 0.03 ^aDE
Ethylene	6.70 ± 0.04 ^aA	6.59 ± 0.02 ^aAB	6.51 ± 0.04 ^aBC	6.33 ± 0.08 ^abD	6.30 ± 0.02 ^aD	6.34 ± 0.03 ^aCD
	Soluble Solids
Control	10.62 ± 0.81 ^aA*	10.80 ± 0.83 ^aA	9.92 ± 0.57 ^aA	9.94 ± 1.03 ^aA	11.42 ± 0.46 ^aA	8.90 ± 0.53 ^aA
1-MCP	10.62 ± 0.81 ^aA	10.46 ± 0.62 ^aA	9.28 ± 0.79 ^aA	10.50 ± 0.73 ^aA	11.82 ± 0.79 ^aA	9.50 ± 1.21 ^aA
AOA	10.62 ± 0.81 ^aA	10.82 ± 0.46 ^aA	10.64 ± 0.49 ^aA	8.84 ± 0.16 ^aA	10.72 ± 0.82 ^aA	9.64 ± 0.48 ^aA
Ethylene	10.62 ± 0.81 ^aA	11.38 ± 0.73 ^aA	10.88 ± 0.47 ^aA	10.36 ± 0.78 ^aA	12.00 ± 0.89 ^aA	9.70 ± 0.82 ^aA
	Titratable acidity
Control	0.19 ± 0.02 ^aAB*	0.17 ± 0.02 ^aB	0.17 ± 0.01 ^aAB	0.19 ± 0.02 ^aAB	0.22 ± 0.02 ^aAB	0.24 ± 0.03 ^aA
1-MCP	0.19 ± 0.02 ^aAB	0.15 ± 0.01 ^aB	0.16 ± 0.02 ^aAB	0.18 ± 0.02 ^aAB	0.22 ± 0.02 ^aA	0.22 ± 0.02 ^abA
AOA	0.19 ± 0.02 ^aA	0.18 ± 0.01 ^aA	0.18 ± 0.01 ^aA	0.17 ± 0.01 ^aA	0.18 ± 0.02 ^aA	0.20 ± 0.02 ^abA
Ethylene	0.19 ± 0.02 ^aA	0.18 ± 0.01 ^aA	0.19 ± 0.01 ^aA	0.17 ± 0.01 ^aA	0.18 ± 0.02 ^aA	0.17 ± 0.01 ^bA
	SS/TA ratio
Control	55.94 ± 5.96 ^aA*	67.08 ± 9.12 ^aAB	58.97 ± 4.13 ^aAB	53.10 ± 5.33 ^aAB	51.91 ± 5.15 ^aAB	41.78 ± 9.12 ^aB
1-MCP	55.94 ± 5.96 ^aA	69.29 ± 6.58 ^aAB	60.29 ± 5.46 ^aAB	60.16 ± 6.31 ^aAB	50.67 ± 5.02 ^aAB	43.65 ± 3.26 ^aB
AOA	55.94 ± 5.96 ^aA	61.69 ± 2.99 ^aA	56.85 ± 1.93 ^aA	53.35 ± 3.95 ^aA	57.54 ± 2.96 ^aA	47.02 ± 3.03 ^aA
Ethylene	55.94 ± 5.96 ^aA	61.85 ± 3.89 ^aA	57.69 ± 1.32 ^aA	60.64 ± 6.63 ^aA	61.44 ± 5.76 ^aA	56.48 ± 3.86 ^aA

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[1] *Corresponding author: mirellebio@hotmail.com