Abstract
Summary Sweet potato roots were dipped in various concentrations of chlorine for 5 min at 1 or 20 °C before and after slicing, and then stored at 2 or 8 °C for 14 days to evaluate the effects of different chlorine treatments and storage temperatures on the microbiological quality of fresh‐cut sweet potato slices. The microflora of fresh‐cut sweet potato slices was dominated by mesophiles, followed by psychrotrophs and fungi initially and during storage. The 2 °C storage was necessary to keep the microbial load at a low level. No spoilage was observed in fresh‐cut sweet potatoes at both storage temperatures for 14 days. Chlorination of sweet potatoes before slicing was not effective in ensuring acceptable microbiological quality of fresh‐cut sweet potatoes. Dipping slices in 200 ppm chlorine at 1 °C reduced the population of all micro‐organisms during storage.
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Claims 5
Claim · model-written summary
Dipping slices in 200 ppm chlorine at 1 °C reduced the microbial population during storage
- Taxon
- sweet potatoes
_Flower.jpg?width=60)
Ipomoea batatast0 - Treatment
- Dipping slices in 200 ppm chlorine at 1 °Ce1
- Outcome
- populatione1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
t0“sweet potatoes”
e1“Dipping slices in 200 ppm chlorine at 1 °C reduced the population”
Claim · model-written summary
The 2 °C storage kept the microbial load at a low level
- Taxon
- sweet potatoesIpomoea batatast0
- Treatment
- 2 °C storagee2
- Outcome
- microbial loade2
- Direction
- lowerinferrede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sweet potatoes”
e2“The 2 °C storage was necessary to keep the microbial load at a low level”
Claim · model-written summary
No spoilage was observed in fresh-cut sweet potatoes at either storage temperature for 14 days
- Taxon
- sweet potatoesIpomoea batatast0
- Outcome
- spoilagee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sweet potatoes”
e3“No spoilage was observed”
Claim · model-written summary
Chlorination of sweet potatoes before slicing did not improve microbiological quality
- Taxon
- sweet potatoesIpomoea batatast0
- Treatment
- Chlorination of sweet potatoes before slicinge4
- Outcome
- microbiological qualitye4
- Direction
- no_changeinferrede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sweet potatoes”
e4“Chlorination of sweet potatoes before slicing was not effective in ensuring acceptable microbiological quality”
Claim · model-written summary
The microflora of fresh-cut sweet potato slices was dominated by mesophiles, followed by psychrotrophs and fungi
- Taxon
- sweet potatoesIpomoea batatast0
- Outcome
- microflorae5
- Qualifier
- dominated by mesophiles, followed by psychrotrophs and fungi initially and during storagee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sweet potatoes”
e5“The microflora”
e6“was dominated by mesophiles, followed by psychrotrophs and fungi initially and during storage”
The same questions in other papers
application · pest · Ipomoea batatas (sweet potato)Positive and negative results
1 paper in the same direction as this paper · 1 reporting no difference from an alternative
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.