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.
Mature jicama roots (Pachyrhizus erosus (L.) Urban cv. Agua Dulce) were stored at 5, 10, 13, and 20C for 1, 2 or 3 weeks and then transferred to ambient conditions (18-23C) for 1 week. Storage of roots at 5C and 10C for 2 weeks resulted in chill-induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury; poststorage water loss rates after storage at 5C and 10C were double the rates of roots stored at 13C and 20C.
Jicama (Pachyrhizus erosus) is a traditional root vegetable of Mexico. Important quality chracteristics include a smooth well shaped root, freedom from mechanical damage to the peel, and a crisp white flesh. No chilling injury is observed on roots stored 3 to 4 weeks at 13ºC.
Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres
Induction of Chilling Injury in Jicama (Pachyrhizus erosus) Roots Changes in Texture, Color and Phenolics
Mercado de Exportación de Productos Hortícolas
El principal mercado de exportación de frutas y hortalizas en estado fresco de México es Estados Unidos, que absorbe aproximadamente el 90% de las operaciones comerciales de este sector. Para Estados Unidos, México es su principal proveedor de frutas (22%) y de hortalizas (59%) (STAT-USA, 1,999) lo cual muestra la amplia dependencia e importancia de ese mercado en el comercio exterior hortícola mexicano.
This article presents postharvest information and storage requirements for Jicama. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.