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Quality changes in jicama roots stored at chilling and nonchilling temperatures.

Author(s) : MERCADO-SILVA E., CANTWELL M.

Type of article: Article

Summary

Mature jicama roots (Pachyrhizus erosus Urban cv. Agua Dulce) were stored at 5, 10, 13 and 20 °C for 1, 2 or 3 weeks and then transferred to ambient conditions (18-23 °C) for 1 week. Storage of roots at 5 and 10 °C for 2 weeks resulted in chill-induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury. Colour, texture, aspect of flesh and firmness are also studied. Jicama roots stored at 13 and 20 °C maintained good external visual quality and a white crisp pulp.

Details

  • Original title: Quality changes in jicama roots stored at chilling and nonchilling temperatures.
  • Record ID : 2000-1981
  • Languages: English
  • Source: J. Food Qual. - vol. 21 - n. 3
  • Publication date: 1998

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