Weight loss in the purple sweet pot

Weight loss in the purple sweet potatoes that were undergone for osmotic process are shown in Figure 1. Weight loss of purple sweet potatoes decreased in during storage at both temperature. Weight loss shown significant after different temperature storage in potatoes. Weight loss lowest (11.29%) and highest (19.92%) the values were 18.44 and 18.65%, respectively. The combination of sucrose and salt infused osmotic solution was effectively removed the water level in the potatoes as compared to the sucrose solutions that without CaCl2 infused. Overall, the highest concentration of sucrose and CaCl2 were significantly removed the water in the potatoes as compared with the other treatments.