Effect of chilling on the chlorogenic acid and ascorbic acid content of Porto Rico sweet potatoes

1959

A:PS

Chlorogenic acid increased and ascorbic acid declined during chilling of sweet potato roots at 7.5 C. After 10 weeks chlorogenic acid increased 100 to 400% and ascorbic acid declined 50 to 90%. The increase of chlorogenic acid and the decline of ascorbic acid was related in a reciprocal way which suggests a metabolic relationship. With respect to chlorogenic acid accumulation and ascorbic acid decline, the chilling effect up to 2 weeks at 7.5 C was arrested by transfer to 15 C. However, after 4 and 6 weeks at the chilling temperature, removal to 15 C did not reverse the chilling injury. [AS]

v.74:642-648, AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, PROCEEDINGS

Research > Published Articles