Theses and Dissertations

Issuing Body

Mississippi State University


Silva, L. John

Committee Member

Matta, B. Frank

Committee Member

Arancbia, Ramon

Committee Member

Kim, Taejo

Date of Degree


Original embargo terms

MSU Only Indefinitely

Document Type

Graduate Thesis - Campus Access Only


Food Science, Nutrition and Health Promotion

Degree Name

Master of Science


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


The effect of preharvest foliar applications of ethephon and postharvest curing on baked sweet potatoes (Ipomoea batata) were analyzed. Ethylene had negative effects on appearance of baked roots while curing increased the total phenolics in sweet potatoes. Panelists preferred the non-ethylene treated and green or cured over ethylene treated sweet potatoes with respect to texture, color and flavor. No differences in chemical or color properties were found between treatments. The effect of curing time (0, 7, 14 days) on baked sweet potatoes was studied. Curing caused more browning on flesh of sweet potatoes. Moreover, panelists preferred the texture of the green over the cured roots but did not find any differences in flavor sensory quality. The effect of hot water treatment on sprouting and spoilage of cured sweet potatoes was investigated. The most effective treatment was at 53-56 °C for less than 10 min, resulting in less than 60% (control=80%).



sweet potato||Ethephon®||central composite design.||curing||sprouting||ethylene