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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Influence of Sanitization Process on Maintaining Sweet Potato Quality for Export
Saneya M. El Neshawy1, Tharwa M. Elkholi2 and Salah H. Hegazy3
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DOI:10.17265/2161-6256/2024.01.003
1. Department of Post-harvest Diseases, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
2. Central Administration for Medical Services, Ministry of Agriculture, Dokii 12611, Egypt
3. General Manager of AgroFood Company Limited, Dokii 12611, Egypt
The whole cold-chain for exporting sweet potato (native variety “Abees”), to foreign market included immediate curing operation directly after harvest helped in healing skin texture, however, in order to reduce postharvest soft rot (Rhizopus stolonifer) incidence following trimming, and washing, ultraviolet light (UV-C) treatment was used as a main sanitizer for eliminating the soft rot. Exposure of the roots to UV-C (254 nm) was applied in a UV-C room on freshly harvested and cured sweet potato while rolling up on a movable line at 20 cm distance for 1, 2, and 3 hr. As combining UV-C treatment with chlorine (200 ppm) on roots, marked and significant reduction of the total microbial load and Rhizopus potential was achieved on root surfaces respectively compared with chlorine alone. It also reduced soft rot percentage to almost 0% infection. After 3 months of cold-storage, quality assessment of sweet potato showed that root characteristics were markedly maintained. The ability of UV-C light to induce phenylalanine ammonia lyase (PAL) enzyme activity in root tissue and maintain the activities of peroxidase and polyphenol oxidase, however with slight increase, was detected. UV-C caused an increase of phenol content in sweet potato tissue that made an activation of defense reaction against the rot causal pathogen. As the exposure time to UV-C light increased, a higher content of phenols occurred. Moreover, UV-C application caused decrease in sugar content of root tissue that is flavored by soft rot-causal pathogen.
Sweet potato (Ipomoea batatas), soft rot, Rhizopus stolonifer, UV-C light, cold storage, microbial load.
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