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Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color
Author(s) -
PICHA DAVID H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10883.x
Subject(s) - cultivar , flesh , sugar , sucrose , fructose , chemistry , horticulture , orange (colour) , food science , colored , reducing sugar , botany , biology , materials science , composite material
Sugar concentration and chip color of three orange‐flesh and two white‐flesh sweet potato cultivars were determined after various lengths of storage at different temperatures. Lightest colored chips were produced from roots chipped immediately after harvest and from cultivars which contained the lowest levels of glucose and fructose. Storage of roots at 32°, 15.6°, or 7°C after harvest resulted in increased sucrose, glucose and fructose concentrations and darker colored chips. Manipulation of storage temperature was not successful in lowering reducing sugar concentration in any cultivar.