Sweet Potatoes During Storage

Determination of Carotene in Sweet Potatoes.

The determination of carotene in fresh plant tissue is complicated by the presence of large amounts of water. The tissue must be dehydrated before the carotenoids can be extracted with fat solvents. This has been accomplished in the past by the addition of acetone or ethanol with a fat solvent such as Skellysolve B (8, 5). These methods employ a Waring blendor for disintegrating the tissue in t...

Respiratory activity and browning of minimally processed sweet potatoes

Hortic. bras., v. 20, n. 3, set. 2002. C demand for fresh-cut products has grown rapidly during the past few years. The foodservice industry has strived to prepare, handle and deliver a fresh, healthy and convenient product to the consumer. Processing freshcut produce involves steps such as cleaning, washing, trimming, coring, slicing, shredding, and other related operations (Cantwell, 2000). T...

A Biochemical Study of Curing Processes in Sweet Potatoes.

If sweet potatoes are to be stored for any leilgth of time they must be subjected immediately after digging to a suitable combination of temperature and humidity for effective curing of the roots. The physiology of curing is imperfectly understood because of our limited information of the essential chemical changes in the roots during curing,. Previous studies have been confined chiefly to carb...

Reduction of chilling injury in sweet lime by thiabendazole and benomyl during gold storage

Sweet Storage SLOs with Frosting

Modern datacenters support a large number of applications with diverse performance requirements. These performance requirements are expressed at the application layer as high-level service-level objectives (SLOs). However, large-scale distributed storage systems are unaware of these high-level SLOs. This lack of awareness results in poor performance when workloads from multiple applications are...