Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmospheres

Aquino-Bolanos, E.N.; Cantwell, M.I.; Peiser, G.; Mercado-Silva, E.

Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmospheres

2000

Aquino-Bolanos, E.N. | Cantwell, M.I. | Peiser, G. | Mercado-Silva, E.

Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 x 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 degrees C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 microliter CO2(.)g(-1)-h(-1) at 0 degrees C, 5 degrees C and 10 degrees C, respectively. Storage in air at 5 degrees C to 10 degrees C resulted in surface browning and was associated with increases in phenolics and phenylalanine ammonia lyase and polyphenol oxidase activities. High CO2 atmospheres (5 to 10%) at 5 degrees C were very effective in retarding microbial growth and discoloration. The source of jicama root notably affected the quality and shelf-life of the fresh-cut pieces. Fresh-cut pieces from stored roots (2 wk at 19 to 22 degrees C) had lower visual quality and crispness during subsequent storage than did pieces from recently harvested roots.

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