The Effect of Ultraviolet Radiation on Mold Rots and Nutrients of Stored Sweet Potatoes

Jewel, Carver, and Georgia Jet sweet potatoes were irradiated with ultraviolet radiation (UV). UV irradiation effectively decreased the percentage rot of sweet potatoes during storage. The optimum dose was 4.8 × 104 erg/mm2 for Jewel and Carver, and 3.6 × 104 erg/mm2 for Georgia Jet. UV was effective Botran (2, 6-dichloro-4-nitroaniline) in controlling of Fusarium rot. The effect of UV irradiation on nutrients of Jewel was not significant except that starch content was higher for UV-irradiated roots than for the non-irradiated roots.