The Study<\/h2>\n\n\n\n
Here are their findings for a few of the tested varieties:<\/p>\n\n\n\n
Beauregard \u201cB-14\u201d<\/h3>\n\n\n\n![\"\"](\"https:\/\/ivi-air.com\/wp-content\/uploads\/2019\/01\/beauregard-298x300.jpg\")
<\/a>Photo from LSU AG Center<\/figcaption><\/figure><\/div>\n\n\nA similar variety to the common Beauregard \u201cB-63\u201d, which was released by the Louisiana Agricultural Experiment Station in 1987, this variety is popular in the USA and has rosy-tan skin and orange flesh.<\/p>\n\n\n\n
Tested \u201cB-14\u201ds started at 6% Brix. While sugar content increased at all 3 temperatures over the 35-day period, the sweets stored at 60\u00b0F had the highest percentage increase overall, with the largest jump between 14 and 21 days (~11% Brix) and finished at ~12.5% Brix.<\/p>\n\n\n\n<\/div>\n
\nLiberty<\/h3>\n\n\n\n![\"\"](\"https:\/\/ivi-air.com\/wp-content\/uploads\/2019\/01\/liberty-300x226.jpg\")
<\/a>Photo from HortScience<\/figcaption><\/figure><\/div>\n\n\nThe Liberty variety was developed fairly recently. It has red skin and cream flesh and was developed for drought tolerance and weevil resistance.<\/p>\n\n\n\n
The Liberty began with ~5.8% Brix. It had impressive increases in sugar content over the 35-day period for all temperatures but the largest increases at 60\u00b0F between 0 and 15 days (~11% Brix) and again at 21 to 28 days (~13.5% Brix) and ending at ~14.8% Brix. Brix initially dropped for 40\u00b0 and 80\u00b0F temperatures between 5 and 7 days, making 60\u00b0F especially preferable for shorter curing times.<\/p>\n\n\n\n<\/div>\n\n\n\n
Virgin Island Purple \u201cVIP\u201d<\/h3>\n\n\n\n
This is also a newer variety that has dark purple skin and flesh.<\/p>\n\n\n\n
The VIP started at a higher Brix of ~11%. It had more variable increases at the various temperatures test, with 60\u00b0 and 80\u00b0F performing best at 7 days (~11.8%), all three temps performing equally at 14 and 28 days (~12%), 80\u00b0F performing best at 21 days (~14%), and finally 60\u00b0F with the highest overall increase at 35 days (~16% Brix).<\/p>\n\n\n\n
The Conclusions<\/h2>\n\n\n\n
In summary, except for the “VIP”, the Brix levels more than doubled when cured at 80\u00b0F for 5-7 days, followed by an additional 28 days at 60\u00b0F. Sweet potatoes held at 40 and 80\u00b0F had minor increases, comparatively. See all of the studies findings in the study PDF<\/a>.<\/p>\n\n\n\nOur take away: reliance on open doors and cross ventilation exposes the potatoes to inconsistent pile temperature, humidity and CO2<\/sub>, eroding your hard earned profit margin.<\/p>\n\n\n\nAn advanced storage system from IVI will provide a percentage of free cooling and an end to stratified air, sprouting, chill injury, and pithiness. This gives you a higher return on investment through optimum quality and minimized shrink and breakdown, all the way through the potatoes’ first birthday, and keeps your customers coming back for more of a good thing.<\/p>\n\n\n
\n![\"Chart](\"https:\/\/ivi-air.com\/wp-content\/uploads\/2019\/01\/brix-chart.jpg\")
Data reflective of charts presented as part of the study “INFLUENCE OF STORAGE ON SWEETPOTATO SUGAR CONTENT<\/a>“<\/figcaption><\/figure><\/div>\n\n\nHow IVI can help<\/h2>\n\n\n\n
With this excellent information on hand, IVI storage systems can set you up for success. Our control panels<\/a> are easy-to-operate and control all of the key parameters of storage, from humidity and temperature, to air flow. This means maintaining that 80\u00b0F for 5-7 days, 60\u00b0F for 35 days, and subsequently reducing it to your preferred storing temperature (all within a .01\u00b0F) just got easier (and extremely precise). Want to improve the quality of your storage even more? Our Humidicell Evaporative Coolers<\/a> and Prop Fans<\/a> are an ideal addition to your storage structures in order to maintain an appropriate relative humidity to prevent shrinkage and diseases. IVI has engineers available to help maximize the storage environment with your existing storage, and can help you with construction plans<\/a> from the ground up. We can bring our years of development and success with optimal root crop storage to the benefit of your sweet potatoes.<\/p>\n\n\n\nInterested?<\/h2>\n\n\n\n<\/div>\n\n\n\n\n\nChase Kidd<\/p>\n\n\n\n
Nampa, ID \u00a0|\u00a0 sales@ivi.us.com<\/a><\/p>\n\n\n\nInternational Sales\u00a0& Global Dealer Manager<\/strong><\/strong><\/p>\n\n\n\n![](\"https:\/\/ivi-air.com\/wp-content\/uploads\/2018\/03\/linkedin-icon.svg\")
<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nThe Study:<\/h3>\n\n\n\n
Montilla, C., Harris, H., Smart, R., Gordon, J., Zimmerman, T., (2014). Influence of Storage on SweetPotato Sugar Content<\/a>. (Proceedings of the Caribbean Food Crops Society. 50:89-92). Retrieved from https:\/\/ageconsearch.umn.edu\/, January 28, 2019.<\/p>\n\n\n\nRelated Posts:<\/h3>\n\n\n\n
<\/a>A similar variety to the common Beauregard \u201cB-63\u201d, which was released by the Louisiana Agricultural Experiment Station in 1987, this variety is popular in the USA and has rosy-tan skin and orange flesh.<\/p>\n\n\n\n
Tested \u201cB-14\u201ds started at 6% Brix. While sugar content increased at all 3 temperatures over the 35-day period, the sweets stored at 60\u00b0F had the highest percentage increase overall, with the largest jump between 14 and 21 days (~11% Brix) and finished at ~12.5% Brix.<\/p>\n\n\n\n<\/div>\n
Liberty<\/h3>\n\n\n\n<\/a>Photo from HortScience<\/figcaption><\/figure><\/div>\n\n\nThe Liberty variety was developed fairly recently. It has red skin and cream flesh and was developed for drought tolerance and weevil resistance.<\/p>\n\n\n\n
The Liberty began with ~5.8% Brix. It had impressive increases in sugar content over the 35-day period for all temperatures but the largest increases at 60\u00b0F between 0 and 15 days (~11% Brix) and again at 21 to 28 days (~13.5% Brix) and ending at ~14.8% Brix. Brix initially dropped for 40\u00b0 and 80\u00b0F temperatures between 5 and 7 days, making 60\u00b0F especially preferable for shorter curing times.<\/p>\n\n\n\n<\/div>\n\n\n\n
Virgin Island Purple \u201cVIP\u201d<\/h3>\n\n\n\n
This is also a newer variety that has dark purple skin and flesh.<\/p>\n\n\n\n
The VIP started at a higher Brix of ~11%. It had more variable increases at the various temperatures test, with 60\u00b0 and 80\u00b0F performing best at 7 days (~11.8%), all three temps performing equally at 14 and 28 days (~12%), 80\u00b0F performing best at 21 days (~14%), and finally 60\u00b0F with the highest overall increase at 35 days (~16% Brix).<\/p>\n\n\n\n
The Conclusions<\/h2>\n\n\n\n
In summary, except for the “VIP”, the Brix levels more than doubled when cured at 80\u00b0F for 5-7 days, followed by an additional 28 days at 60\u00b0F. Sweet potatoes held at 40 and 80\u00b0F had minor increases, comparatively. See all of the studies findings in the study PDF<\/a>.<\/p>\n\n\n\nOur take away: reliance on open doors and cross ventilation exposes the potatoes to inconsistent pile temperature, humidity and CO2<\/sub>, eroding your hard earned profit margin.<\/p>\n\n\n\nAn advanced storage system from IVI will provide a percentage of free cooling and an end to stratified air, sprouting, chill injury, and pithiness. This gives you a higher return on investment through optimum quality and minimized shrink and breakdown, all the way through the potatoes’ first birthday, and keeps your customers coming back for more of a good thing.<\/p>\n\n\n
\nData reflective of charts presented as part of the study “INFLUENCE OF STORAGE ON SWEETPOTATO SUGAR CONTENT<\/a>“<\/figcaption><\/figure><\/div>\n\n\nHow IVI can help<\/h2>\n\n\n\n
With this excellent information on hand, IVI storage systems can set you up for success. Our control panels<\/a> are easy-to-operate and control all of the key parameters of storage, from humidity and temperature, to air flow. This means maintaining that 80\u00b0F for 5-7 days, 60\u00b0F for 35 days, and subsequently reducing it to your preferred storing temperature (all within a .01\u00b0F) just got easier (and extremely precise). Want to improve the quality of your storage even more? Our Humidicell Evaporative Coolers<\/a> and Prop Fans<\/a> are an ideal addition to your storage structures in order to maintain an appropriate relative humidity to prevent shrinkage and diseases. IVI has engineers available to help maximize the storage environment with your existing storage, and can help you with construction plans<\/a> from the ground up. We can bring our years of development and success with optimal root crop storage to the benefit of your sweet potatoes.<\/p>\n\n\n\nInterested?<\/h2>\n\n\n\n<\/div>\n\n\n\n\n\nChase Kidd<\/p>\n\n\n\n
Nampa, ID \u00a0|\u00a0 sales@ivi.us.com<\/a><\/p>\n\n\n\nInternational Sales\u00a0& Global Dealer Manager<\/strong><\/strong><\/p>\n\n\n\n<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nThe Study:<\/h3>\n\n\n\n
Montilla, C., Harris, H., Smart, R., Gordon, J., Zimmerman, T., (2014). Influence of Storage on SweetPotato Sugar Content<\/a>. (Proceedings of the Caribbean Food Crops Society. 50:89-92). Retrieved from https:\/\/ageconsearch.umn.edu\/, January 28, 2019.<\/p>\n\n\n\nRelated Posts:<\/h3>\n\n\n\n
<\/a>The Liberty variety was developed fairly recently. It has red skin and cream flesh and was developed for drought tolerance and weevil resistance.<\/p>\n\n\n\n
The Liberty began with ~5.8% Brix. It had impressive increases in sugar content over the 35-day period for all temperatures but the largest increases at 60\u00b0F between 0 and 15 days (~11% Brix) and again at 21 to 28 days (~13.5% Brix) and ending at ~14.8% Brix. Brix initially dropped for 40\u00b0 and 80\u00b0F temperatures between 5 and 7 days, making 60\u00b0F especially preferable for shorter curing times.<\/p>\n\n\n\n<\/div>\n\n\n\n
Virgin Island Purple \u201cVIP\u201d<\/h3>\n\n\n\n
This is also a newer variety that has dark purple skin and flesh.<\/p>\n\n\n\n
The VIP started at a higher Brix of ~11%. It had more variable increases at the various temperatures test, with 60\u00b0 and 80\u00b0F performing best at 7 days (~11.8%), all three temps performing equally at 14 and 28 days (~12%), 80\u00b0F performing best at 21 days (~14%), and finally 60\u00b0F with the highest overall increase at 35 days (~16% Brix).<\/p>\n\n\n\n
The Conclusions<\/h2>\n\n\n\n
In summary, except for the “VIP”, the Brix levels more than doubled when cured at 80\u00b0F for 5-7 days, followed by an additional 28 days at 60\u00b0F. Sweet potatoes held at 40 and 80\u00b0F had minor increases, comparatively. See all of the studies findings in the study PDF<\/a>.<\/p>\n\n\n\n Our take away: reliance on open doors and cross ventilation exposes the potatoes to inconsistent pile temperature, humidity and CO2<\/sub>, eroding your hard earned profit margin.<\/p>\n\n\n\n An advanced storage system from IVI will provide a percentage of free cooling and an end to stratified air, sprouting, chill injury, and pithiness. This gives you a higher return on investment through optimum quality and minimized shrink and breakdown, all the way through the potatoes’ first birthday, and keeps your customers coming back for more of a good thing.<\/p>\n\n\n With this excellent information on hand, IVI storage systems can set you up for success. Our control panels<\/a> are easy-to-operate and control all of the key parameters of storage, from humidity and temperature, to air flow. This means maintaining that 80\u00b0F for 5-7 days, 60\u00b0F for 35 days, and subsequently reducing it to your preferred storing temperature (all within a .01\u00b0F) just got easier (and extremely precise). Want to improve the quality of your storage even more? Our Humidicell Evaporative Coolers<\/a> and Prop Fans<\/a> are an ideal addition to your storage structures in order to maintain an appropriate relative humidity to prevent shrinkage and diseases. IVI has engineers available to help maximize the storage environment with your existing storage, and can help you with construction plans<\/a> from the ground up. We can bring our years of development and success with optimal root crop storage to the benefit of your sweet potatoes.<\/p>\n\n\n\n Chase Kidd<\/p>\n\n\n\n Nampa, ID \u00a0|\u00a0 sales@ivi.us.com<\/a><\/p>\n\n\n\n International Sales\u00a0& Global Dealer Manager<\/strong><\/strong><\/p>\n\n\n\n Montilla, C., Harris, H., Smart, R., Gordon, J., Zimmerman, T., (2014). Influence of Storage on SweetPotato Sugar Content<\/a>. (Proceedings of the Caribbean Food Crops Society. 50:89-92). Retrieved from https:\/\/ageconsearch.umn.edu\/, January 28, 2019.<\/p>\n\n\n\nHow IVI can help<\/h2>\n\n\n\n
Interested?<\/h2>\n\n\n\n
<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\nThe Study:<\/h3>\n\n\n\n
Related Posts:<\/h3>\n\n\n\n