Effects of chilling injury on the physical, cooking, textural, and water mobility properties of sweet potatoes
This study highlights the importance of understanding the relationships among physical properties, cell wall structural changes, and cooking texture changes during cold storage of SP. These findings can guide further research on SP texture changes and the effects of CI on chemical property changes and cooking texture. Understanding these changes can be useful in developing strategies to minimize the impact of CI during storage and improve the quality of SP products. © 2025 Society of Chemical Industry.
Authors
- Mamoun A. Homaida (ORCID: https://orcid.org/0000-0003-4069-7976)
- Yassin Haran
- Jie Li (ORCID: https://orcid.org/0000-0002-7806-400X)
- Shoulei Yan (ORCID: https://orcid.org/0009-0009-4006-3974)
- Xianqiang Chen (ORCID: https://orcid.org/0000-0003-1407-3553)
- Abdeen Elkhedir (ORCID: https://orcid.org/0000-0001-8644-3475)
Institutions
- Huazhong Agricultural University (CN)
- Nanjing Institute of Vegetable Science (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-09
- DOI
- https://doi.org/10.1002/jsfa.14280
- Primary Topic
- Postharvest Quality and Shelf Life Management
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China