Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)

Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)

Postharvest losses is a major constraint for sweet potato (Ipomea batatas) production in Malaysia. The loss is very often initiated by pathogen infection during storage. The efficacy of hot water treatment (HWT) in preserving the postharvest quality of sweet potato cv. Gendut was investigated in t...

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Main Authors: Suhaizan L., Nursuraya M.A., Nurul Faziha I.
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:http://journalarticle.ukm.my/12776/
http://journalarticle.ukm.my/12776/
http://journalarticle.ukm.my/12776/1/48_01_09.pdf
id ukm-12776
recordtype eprints
spelling ukm-127762019-04-16T08:36:33Z http://journalarticle.ukm.my/12776/ Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas) Suhaizan L., Nursuraya M.A., Nurul Faziha I., Postharvest losses is a major constraint for sweet potato (Ipomea batatas) production in Malaysia. The loss is very often initiated by pathogen infection during storage. The efficacy of hot water treatment (HWT) in preserving the postharvest quality of sweet potato cv. Gendut was investigated in this study. All tubers were treated with HWT (45°C, 50°C and 55°C), subjected to 10 minute and 20 minute immersion time and incubated for 25 days at room temperature (27°C±2°C). Sweet potatoes treated with 50°C for 10 min immersion period showed the lowest score for disease severity, however, it was only effective in reducing disease development but not for the other postharvest qualities assessed. In this study, the application of HWT at 45°C for 10 min immersion time was able to maintain the other postharvest qualities such as weight loss, firmness, titratable acidity and total soluble solid (TSS) of the treated sweet potatoes. It showed that HWT at the temperatures ranging between 45°C to 50°C at 10 min immersion period had the potential in extending the shelf life of sweet potatoes. It reduced the disease severity as well as preserving the important postharvest qualities of sweet potato. Penerbit Universiti Kebangsaan Malaysia 2019-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12776/1/48_01_09.pdf Suhaizan L., and Nursuraya M.A., and Nurul Faziha I., (2019) Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas). Malaysian Applied Biology, 48 (1). pp. 61-66. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=897&catid=59:current-view&Itemid=56
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description Postharvest losses is a major constraint for sweet potato (Ipomea batatas) production in Malaysia. The loss is very often initiated by pathogen infection during storage. The efficacy of hot water treatment (HWT) in preserving the postharvest quality of sweet potato cv. Gendut was investigated in this study. All tubers were treated with HWT (45°C, 50°C and 55°C), subjected to 10 minute and 20 minute immersion time and incubated for 25 days at room temperature (27°C±2°C). Sweet potatoes treated with 50°C for 10 min immersion period showed the lowest score for disease severity, however, it was only effective in reducing disease development but not for the other postharvest qualities assessed. In this study, the application of HWT at 45°C for 10 min immersion time was able to maintain the other postharvest qualities such as weight loss, firmness, titratable acidity and total soluble solid (TSS) of the treated sweet potatoes. It showed that HWT at the temperatures ranging between 45°C to 50°C at 10 min immersion period had the potential in extending the shelf life of sweet potatoes. It reduced the disease severity as well as preserving the important postharvest qualities of sweet potato.
format Article
author Suhaizan L.,
Nursuraya M.A.,
Nurul Faziha I.,
spellingShingle Suhaizan L.,
Nursuraya M.A.,
Nurul Faziha I.,
Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
author_facet Suhaizan L.,
Nursuraya M.A.,
Nurul Faziha I.,
author_sort Suhaizan L.,
title Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
title_short Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
title_full Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
title_fullStr Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
title_full_unstemmed Effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (Ipomoea batatas)
title_sort effect of hot water treatment on postharvest disease development and postharvest quality of sweet potato (ipomoea batatas)
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2019
url http://journalarticle.ukm.my/12776/
http://journalarticle.ukm.my/12776/
http://journalarticle.ukm.my/12776/1/48_01_09.pdf
first_indexed 2023-09-18T20:03:21Z
last_indexed 2023-09-18T20:03:21Z
_version_ 1777406995871039488

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