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 × 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 °C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 μL CO 2 ‐g −1 h −1 at 0 °C, 5 °C and 10 °C, respectively. Storage in air at 5 °C to 10 °C resulted in surface browning and was associated with increases in phenolics and phenylalanine ammonia lyase and polyphenol oxidase activities. High CO 2 atmospheres (5 to 10%) at 5 °C 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 °C) had lower visual quality and crispness during subsequent storage than did pieces from recently harvested roots.