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http://dx.doi.org/10.7235/hort.2013.12195

Optimization of Curing Treatment and Storage Temperature of Chinese Yam  

Lee, Dong-Suk (Department of Food Science and Biotechnology, Andong National University)
Park, Youn-Moon (Department of Food Science and Biotechnology, Andong National University)
Publication Information
Horticultural Science & Technology / v.31, no.3, 2013 , pp. 289-298 More about this Journal
Abstract
Effects of curing treatments and storage temperature on the quality of Chinese yams (Dioscorea polystachya Turcz.) were investigated stepwise in three consecutive years for the optimization of postharvest handling procedures. Tuberous roots were harvested in early to mid November and cured under ambient or $29^{\circ}C$ heated air conditions for various periods according to the treatment conditions. Storage temperatures in the range of 0.5 to $7.5^{\circ}C$ were phased in to avoid chilling injury while examining storage potential from 4 to 7 months. As poststorage technology, short-term $60^{\circ}C$ hot-air exposure or low shelf temperature treatments were additively imposed. Curing treatments, especially heated air curing for 3-5 days tended to reduce the respiration and weight loss during storage while maintaining flesh firmness. Storage at $0.5^{\circ}C$ brought out typical chilling injury symptoms on the shelf with increases in respiration and lower flesh firmness by tissue breakdown resulting in the rapid loss of marketability. Optimum storage temperature appeared to be the $3-4^{\circ}C$ range which suppresses quality deterioration while avoiding chilling injury. Low shelf temperature seemed to be a necessary part of postharvest handling system to keep marketability through control of poststorage disorders such as rooting and decay. Overall results suggested that optimized postharvest program consisting of heated-air curing, storage at $3-4^{\circ}C$, and low shelf temperature could extend storage potential of Chinese yam to longer than 7 months.
Keywords
chilling injury; marketability; quality attribute; respiration rate; texture;
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Times Cited By KSCI : 4  (Citation Analysis)
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