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Received: 2014-12-01

Revision Accepted: 2015-09-14

Crosschecked: 2016-03-22

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Rowland Monday Ojo Kayode


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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.4 P.317-332


Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes (Ipomea batatas) stored under controlled atmospheric conditions

Author(s):  C. O. Oladoye, I. F. Connerton, R. M. O. Kayode, P. F. Omojasola, I. B. Kayode

Affiliation(s):  Division of Food Sciences, School of Biosciences, the University of Nottingham Sutton Bonington Campus, Loughborough, LE12 5RD, UK; more

Corresponding email(s):   clementoladoye1@gmail.com, kayodermosnr@gmail.com

Key Words:  Controlled atmosphere, Enzyme activity, Molds characterization, Potato spoilage, Sodium hypochlorite, Iprodione

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C. O. Oladoye, I. F. Connerton, R. M. O. Kayode, P. F. Omojasola, I. B. Kayode. Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes (Ipomea batatas) stored under controlled atmospheric conditions[J]. Journal of Zhejiang University Science B, 2016, 17(4): 317-332.

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journal="Journal of Zhejiang University Science B",
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%0 Journal Article
%T Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes (Ipomea batatas) stored under controlled atmospheric conditions
%A C. O. Oladoye
%A I. F. Connerton
%A R. M. O. Kayode
%A P. F. Omojasola
%A I. B. Kayode
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 4
%P 317-332
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1400328

T1 - Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes (Ipomea batatas) stored under controlled atmospheric conditions
A1 - C. O. Oladoye
A1 - I. F. Connerton
A1 - R. M. O. Kayode
A1 - P. F. Omojasola
A1 - I. B. Kayode
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 4
SP - 317
EP - 332
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1400328

Microbial attacks during storage are one of the primary causes of product deterioration, and can limit the process of prolonging the shelf-life of harvested food. In this study, sweet potatoes were stored at temperatures of 13, 21, and 29 °C for 4 weeks. Samples were collected during storage and plated on potato dextrose agar, from which axenic mold cultures were obtained and identified using 26S rRNA gene sequences. Physiological changes of potato tubers were assessed with respect to pathogenicity, enzyme activity, and atmospheric storage conditions. Six fungal species were identified, namely Penicillium chrysogenum (P. rubens), P. brevicompactum, Mucor circinelloides, Cladosporium cladosporiodes, P. expansum, and P. crustosum. The following fungal isolates, namely P. expansum, P. brevicompactum, and Rhizopus oryzae, were recovered from the re-infected samples and selected according to their levels of enzyme activity. This study revealed high levels of activity for cellulase and pectinase, which were most notable during the initial three days of testing, and were followed by a steady decrease (P<0.05). Polygalacturonase activity was prominent with values ranging from 12.64 to 56.79 U/mg (P. expansum) and 18.36 to 79.01 U/mg (P. brevicompactum). Spoilage was obvious in the control group, which had a 100% decay at the end of the experimental period compared with samples treated with iprodione and sodium hypochlorite, in which the decay rates were 5% and 55%, respectively. The data for the iprodione- and sodium hypochlorite-treated samples at the end of the 3-month storage period showed that they were significantly different (P=0.041), with the sodium hypochlorite-treated samples producing twice the rate of infection compared to the iprodione-treated samples. The comparative rate of the progression of decay in the treated samples can be expressed as iprodione<sodium hypochlorite<control. This study demonstrates that sweet potato tissue damage is due to the activities of microbial enzymes and, in particular, the pectinases of the organisms isolated from the infected potato tissues, and suggests the advantages of utilizing iprodione as a curing agent for potato tubers before storage.




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