Postharvest conservation of the tuberous roots of <italic>Pachyrhizus Ahipa</italic> (Wedd) Parodi

• Main Authors: ROSILDA M. MUSSURY, SILVANA P.Q. SCALON, MAGAIVER A. SILVA, TATIANE F. SILVA, HELLEN GOMES, ROSIMEIRE GASSI
• Format: Article
• Language: English
• Published: Academia Brasileira de Ciências 2013-06-01
• Series: Anais da Academia Brasileira de Ciências
• Subjects: jacatupé; condições de armazenamento; embalagens; conservação; yam bean; storage conditions; packaging; preservation
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200761

<p id="para1">This paper aimed to evaluate the effects of storage periods on the conservation of <italic>Pachyrhizus ahipa</italic> roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.</p><br><p id="para2">O objetivo deste trabalho foi avaliar o per&#237;odo de armazenamento em diferentes temperaturas e embalagens na conserva&#231;&#227;o das ra&#237;zes de <italic>Pachyrhizus ahipa</italic>. As ra&#237;zes foram colhidas, lavadas e armazenadas em bandejas de isopor, no refrigerador, c&#226;mara fria e &#224; temperatura ambiente. As embalagens utilizadas foram PVC, saco pl&#225;stico e sem embalagem (controle). As bandejas foram retiradas do seu ambiente de armazenamento e analisadas quanto a acidez total titul&#225;vel, s&#243;lidos sol&#250;veis totais, pH, teores de cinzas, lip&#237;dios, carboidrato total e prote&#237;nas em base seca. A menor perda de massa das ra&#237;zes foi em c&#226;mara fria e em saco pl&#225;stico. A ATT manteve-se maior nas ra&#237;zes armazenadas em c&#226;mara fria e na embalagem de PVC; os menores teores de SST foram observados em c&#226;mara fria n&#227;o variando entre as embalagens. Em todos os tratamentos a porcentagem m&#233;dia de carboidratos foi 84,9%. A porcentagem de lip&#237;dios foi maior nas ra&#237;zes armazenadas em temperatura ambiente, entretanto, o teor de prote&#237;na e cinzas foram maiores nas armazenadas na geladeira. A melhor condi&#231;&#227;o para o armazenamento das ra&#237;zes &#233; em c&#226;mara fria e embaladas com saco pl&#225;stico, onde as ra&#237;zes mantiveram a qualidade apropriada para comercializa&#231;&#227;o durante at&#233; 30 dias de armazenamento.</p>