Development of Chilling Injury in Five Jicama Cultivars
Five commercially important jicama (Pachyrhizus erosus) cultivars (‘Agua Dulce’, ‘Cristalina’, ‘San Juan’, ‘San Miguelito’, and ‘Vega de San Juan’) were stored at 10°C and 13°C to study postharvest quality changes and chilling susceptibility. Decay development, weight loss after storage, internal color and texture, respiration rates and ion leakage were the parameters used to evaluate differences in chilling susceptibility. All cultivars were very chilling sensitive, with symptoms of injury occurring after 1 week at 10°C plus 1 week at room temperature. Roots of cvs ‘Vega de San Juan’ and ‘San Miguelito’ were the most and least tolerant to 10°C storage, respectively. Roots stored at 13°C showed few internal quality changes over a 5-month period, although weight loss exceeded 35%.