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Effect of Elevated CO 2 Growth Conditions on the Nutritive Composition and Acceptability of Baked Sweet Potatoes
Author(s) -
LU JOHN Y.,
BISWAS P. K.,
PACE R. D.
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.tb11129.x
Subject(s) - food science , orange (colour) , flavor , chemistry , dry matter , composition (language) , dietary fiber , carotenoid , zoology , biology , linguistics , philosophy
‘Georgia‐Jet’ sweet potatoes were grown at CO 2 concentrations of 354, 431, 506, and 659 ppm for 90 days. Elevated CO 2 concentrations decreased protein, total carotenoids and insoluble dietary fiber. An increase in dry matter and a reddish‐orange color was observed at 506 and 659 ppm CO 2 concentrations. Sensory evaluation scores for flavor and moistness indicated that sweet potatoes grown under high CO 2 concentrations were acceptable and not different from the control.