Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color

Document Type

Article

Publication Date

1-1-1986

Abstract

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. Copyright © 1986, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

Journal of Food Science

First Page

239

Last Page

240

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