SPROUTING AND BIOACTIVE COMPOUNDS OF THREE OCA (Oxalis tuberosa) VARIETIES DURING POSTHARVEST STORAGE.

• Autores: Paredez, Ana, Velásquez-Barreto, Frank F.
• Formato: artículo
• Fecha de Publicación: 2025
• Institución: Universidad Nacional Autónoma de Chota
• Repositorio: UNACH-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.unach.edu.pe:20.500.14142/795
• Enlace del recurso: https://repositorio.unach.edu.pe/handle/20.500.14142/795; http://www.doi.org/10.51372/bioagro372.9
• Nivel de acceso: acceso abierto
• Materia: FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy; https://purl.org/pe-repo/ocde/ford#4.01.06

During postharvest storage oca tubers can pass for different stages, in which bioactive compounds can change their content; and specifically the sprouting stage, can alter significatively these components. Therefore, this study evaluated the sprout length,loss weight, reducing sugar content, total phenolics content, and antioxidant capacity of three oca tuber varieties (yellow, purple, and orange) during postharvest storage. Oca tuber varieties were stored at 19 °C ±1 ºC and relative humidity of 85% ±1%. Afactorial design was used to evaluate the effect of oca variety and postharvest storage time (0, 15, 30, 45, 60, 75, and 90 days). The sprout length of the three oca varieties begin to growth at 15-30 days of postharvest storage, which indicated that dormancy period was broken, moreover, the sprout length was increased until 90 days of storage. Yellow oca had the longest sprout length (26.4 cm) and the highest loss weight (22.55 %) at 90 days of storage, which indicated an effect of oca variety and postharvest storage time (p value≤0.05). The reducing sugar content, total phenolics content, and antioxidant capacity of the three oca varieties exhibitedvariable behaviors during storage time and initially oca tubers showed a reduction in their values, which were presumably related to the stabilization period. The postharvest storage time and oca variety produced different physiological changes in the ocatubers, which affect the sprout length, weight loss, reducing sugars, total phenolics content, and antioxidant capacity.AdditionalKeywords: Antioxidant capacity, reducing sugar content, sprout length, total phenol content.