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Cured and non-cured `Beauregard' and `Jewel' sweet potato roots were exposed to 0, 1, 10, 100, and 1000 ppm ethylene for 15 days at room temperature (21°C). Sucrose and total sugar content increased with increasing ethylene. Fructose, glucose, and maltose content had little or no change, while alcohol insoluble solids decreased with increasing ethylene concentration. Roots exposed to ethylene for 10 days and then chilled at 4.4°C for 15 days developed chilling injury symptoms sooner than those free of ethylene. Chilling injury increased with increasing ethylene concentration. Non-cured roots suffered more chilling injury than cured ones. `Jewel' was more susceptible to chilling injury than `Beauregard'. Sprout yield was higher in ethylene exposed roots and increased with increase in ethylene concentration. Cured `Beauregard' roots exposed to ethylene sprouted more than non-cured roots. `Beauregard' non-cured roots were not stimulated in sprouting by low ethylene concentrations while `Jewel' (cured and non-cured) roots were stimulated in sprouting by all ethylene concentrations.

ETHYLENE EFFECT ON SWEET POTATO SUGAR CONTENT, CHILLING INJURY AND SPROUTING