| Summary: | Curing is a low-cost technique which has been explored to improve the postharvest quality of sweet potato. This study evaluated the effect of in-ground curing by dehaulming on certain compositional and shelf-life characteristics of four cultivars (Asamarig, Apomuden, Kuffour and Tuskegee purple). Dehaulming was done by pruning the vegetative canopies at intervals of 0, 1, 2 and 3 weeks prior to harvest. Shelf-life was assessed in relation to skin lignification, skinning injury, weight loss, sprouting and decay incidence. Significant reductions in skinning injury, weight loss and decay incidence were recorded with longer dehaulming intervals. Similarly, longer dehaulming intervals recorded higher total soluble solids, β-carotene, α-amylase activity and dry matter contents. Such increases are critical due to the influence of dry matter and sweetness on sweet potato organoleptic properties. The rise in β-carotene and α-amylase activity following dehaulming can be explored in industrial processing where such enzymes can serve as alternative catalysts. Keywords: Curing, Excoriation losses, α-Amylase activity, Compositional changes, Shelf-life
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