Continuous Low-level Chlorine Dioxide Gas Exposure and Curing Treatment on Sweet Potato Spoilage during Storage: A Pilot Study under Practical Warehouse Conditions
Yo Ishigaki, Shigeru Ishijima, Yoshinari Miura, Kurumi Minagawa, Sachie Yukawa, Daisuke Nakayama, Mitsuharu Sakamoto, Chihiro Watanabe & Tomoaki Okuda · Asian Food Science Journal · 2026
Background: Postharvest losses of sweet potatoes remain substantial due to microbial spoilage and suboptimal storage conditions, with curing commonly used to enhance wound healing and reduce decay. Aims: This pilot study compared spoilage incidence of sweet potatoes (Ipomoea bata...
Open access
Research Article
10.9734/afsj/2026/v25i5876