Fresh-keeping Effects of Soft-storage for Sweet Potato and their Mechanism
Pang Jie; Feng Tong; Yu Xin et al. (25)
A comparison of different storage conditions, i. e.soft storehouse (SS), usual room (UR) and hightemperature cellar(HTC), for sweet potatoes indicatedthat SS was the most suitable due to its higher relativehumidity, smaller variation in humidity andtemperature. Afer 120 days storage, the percentage ofgood sweet potatoes remained as high as 90. 1 % in SSas against 83. 2 % for UR and 70. 0 % for HTC. In SS,nutrient material loss was low, economic efficiency wasgood, with a profit rate of 26. 1 % as compared to0.4% and 6.5% for UR and HTC,respectively.Weight loss and disease infection weremain factors to affect storage.