Brotação e metabolismo de raízes de batata-doce cv. BRS Rubissol durante armazenamento - DOI:10.5039/agraria.v14i3a6204

Sprouting and mass loss in sweet potato tuberous roots stored at room temperature compromise the quality and commercialization; nevertheless, sprouting control methods are very limited. The objective was to evaluate the control of sprouting and metabolic changes in tuberous roots of sweet potato cv. BRS Rubissol treated with ethylene (10 μL L -1 ), amino-oxyacetic acid - AOA (1 mg L -1 ) and 1-methylcyclopropene - 1-MCP (1 mg L -1 ) during storage for five weeks at 25 °C and 90% relative humidity. The following variables were evaluated: mass loss, number and length of sprouts, activity of peroxidase and polyphenoloxidase enzymes, total soluble sugars, starch, anthocyanins, flavonols, malonaldehyde content and total proteins. During storage the mass loss, number and length of sprouts were lower in roots treated with AOA and 1-MCP. The activity of peroxidase and polyphenoloxidase enzymes was higher in roots treated with ethylene. Total soluble sugars increased and the starch contents decreased in all treatments. Levels of anthocyanins and total proteins reduced, while flavonoids and malondialdehyde increased during storage. Sprouting was controlled in roots treated with AOA and 1-MCP, extending shelf life and improving marketing potential.