Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmospheres

Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 x 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 degreesC). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 muL CO2.g(-1).h(-1) at 0 degreesC, 5 degreesC and 10 degreesC, respectively. Storage in air at 5 degreesC to 10 degreesC resulted in surface browning and was associated with increases in phenolics and phenylalanine ammonia lyase and polyphenol oxidase activities. High CO2 atmospheres (5 to 10%) at 5 degreesC were very effective in retarding microbial growth and discoloration The source of jicama root notably affected the quality and shelf-life of the fresh-cut pieces. Fresh-cut pieces from stored roots (2 wk at 19 to 22 degreesC) had lower visual quality and crispness during subsequent storage than did pieces from recently harvested roots.