Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas)
Sweet potato (Ipomoea batatas) is a cultivar belongs to the family of Convolvulaceae, a herbacous and woody species. This cultivar is recommended as a superior source for the production of foods with health benefits. The quality of sweet potatoes must be maintained especially during postharvest stor...
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Malaysian Society of Agricultural Engineers
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/76537/ http://psasir.upm.edu.my/id/eprint/76537/1/MSAEC-14.pdf |
| _version_ | 1848857995833769984 |
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| author | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila Hamzah, Azman |
| author_facet | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila Hamzah, Azman |
| author_sort | Shaari, Nurfarhana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Sweet potato (Ipomoea batatas) is a cultivar belongs to the family of Convolvulaceae, a herbacous and woody species. This cultivar is recommended as a superior source for the production of foods with health benefits. The quality of sweet potatoes must be maintained especially during postharvest storage to ensure its health benefits not affected. Colour is an important parameter which reflects the quality of sweet potato in terms of appearance and nutrients. Therefore, the effect of storage duration on the colour of sweet potato after exposure for ten days at room temperature were investigated. The colour parameters in terms of L-,a-,b-values, Hue and Chroma were determined using colour reader (CR-10,Conica Minolta, Japan). A significant (p < 0.05) decreased about 8% and 28.64% was observed in L-values and a-values respectively after 10 days of storage. The b-values and hue increased significantly (p < 0.05) by 26.49% and 43.28% respectively. However, the chroma value shows no significant different during the storage. Therefore, this finding indicates that storage time significantly effects the color value of sweet potatoes. This knowledge will offer potential application in sweet potatoes industry especially in developing a system to maintain the freshness and quality of sweet potatoes during the storage. |
| first_indexed | 2025-11-15T12:06:25Z |
| format | Conference or Workshop Item |
| id | upm-76537 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:06:25Z |
| publishDate | 2019 |
| publisher | Malaysian Society of Agricultural Engineers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-765372020-02-05T04:20:09Z http://psasir.upm.edu.my/id/eprint/76537/ Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila Hamzah, Azman Sweet potato (Ipomoea batatas) is a cultivar belongs to the family of Convolvulaceae, a herbacous and woody species. This cultivar is recommended as a superior source for the production of foods with health benefits. The quality of sweet potatoes must be maintained especially during postharvest storage to ensure its health benefits not affected. Colour is an important parameter which reflects the quality of sweet potato in terms of appearance and nutrients. Therefore, the effect of storage duration on the colour of sweet potato after exposure for ten days at room temperature were investigated. The colour parameters in terms of L-,a-,b-values, Hue and Chroma were determined using colour reader (CR-10,Conica Minolta, Japan). A significant (p < 0.05) decreased about 8% and 28.64% was observed in L-values and a-values respectively after 10 days of storage. The b-values and hue increased significantly (p < 0.05) by 26.49% and 43.28% respectively. However, the chroma value shows no significant different during the storage. Therefore, this finding indicates that storage time significantly effects the color value of sweet potatoes. This knowledge will offer potential application in sweet potatoes industry especially in developing a system to maintain the freshness and quality of sweet potatoes during the storage. Malaysian Society of Agricultural Engineers 2019 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/76537/1/MSAEC-14.pdf Shaari, Nurfarhana and Shamsudin, Rosnah and Mohd Nor, Mohd Zuhair and Hashim, Norhashila and Hamzah, Azman (2019) Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas). In: Konvensyen Kebangsaan Kejuruteraan Pertanian dan Makanan 2019, 21 Mac 2019, Wisma Tani, Kementerian Pertanian & Industri Asas Tani, Putrajaya. (pp. 111-114). |
| spellingShingle | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila Hamzah, Azman Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title | Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title_full | Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title_fullStr | Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title_full_unstemmed | Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title_short | Effect of storage duration on the color value of sweet potatoes (Ipomoea batatas) |
| title_sort | effect of storage duration on the color value of sweet potatoes (ipomoea batatas) |
| url | http://psasir.upm.edu.my/id/eprint/76537/ http://psasir.upm.edu.my/id/eprint/76537/1/MSAEC-14.pdf |