Investigating carotenoid loss after drying and storage of

Tot. carotenoid content (!g/g)
Tot. carotenoid content (!g/g)
450
400
350
300
250
200
150
100
50
0
450
400
350
300
250
200
150
100
50
0
125
Resisto
Thin chips
Thick chips
5. Mozambican field study
Traditional slices
0 20 40 60 80 100 120 140
Storage time (days)
MGCL
Thin chips
Thick chips
Traditional slices
0 20 40 60 80 100 120 140
Storage time (days)
Figure 5-3: Kinetics of total carotenoid degradation (!g.g -1 ) during storage of
Resisto and MGCL01 sweet potato varieties chipped to three different sizes.
Mean of 2 2 replicate; error bars refer to standard deviation.
No effect of chipping was reported when analysing thin or thick chips or slices during
storage (ANOVA two-ways; p