Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Document Type

Article

Publication Date

1-1-1986

Abstract

Sugar concentrations in baked roots of six different sweet potato (Ipomoea batatas (L.) Lam.) cultivars were determined at harvest, after curing (32°C, 90% RH for 10 days), and during 46 wk of storage at 15.6°C. Maltose was the major sugar and sucrose the secondary sugar in all cultivars at harvest. Maltose decreased during curing and over long term storage. Sucrose, glucose, and fructose concentrations increased during curing and through at least 4 wk of storage in the orange‐flesh cultivars. Sucrose concentration was always greater than either monosaccharide. Cultivars differed in sugar concentration and pattern of sugar change during storage. Copyright © 1986, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

Journal of Food Science

First Page

845

Last Page

848

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