Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro ( (L.) Schott) Slices during Accelerated Storage.

The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity () and package type. Color, rehydration capacity, thiamin content, and -tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage of 0.35 to 0.