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CARBOHYDRATE CHANGES IN SWEET POTATOES DURING CURING AND STORAGE.

Author(s) : PICHA D. H.

Type of article: Article

Summary

THE QUANTITY AND PATTERN OF CARBOHYDRATE CHANGE DURING CURING AND STORAGE DIFFERED AMONG 6 SWEET POTATO CULTIVARS. SUCROSE SHARPLY INCREASED DURING CURING: 10 DAYS AT 305 K (32 DEG C), 90% RH, AND GENERALLY CONTINUED TO INCREASE IN 4 ORANGE-FLESH CULTIVARS DURING 46 WEEKS OF 288.6 K (15.6 DEG C) STORAGE. SUCROSE CONCENTRATION DECREASED IN 2 WHITE-FLESH CULTIVARS AFTER CURING, FOLLOWED BY AN INCREASE AFTER 14 WEEKS OF STORAGE. THE PATTERN OF MONOSACCHARIDE CHANGE VARIED WITH CULTIVAR, BUT GENERALLY INCREASED DURING CURING AND THE FIRST 4 WEEKS OF STORAGE, FOLLOWED BY STABILIZATION OR A SLIGHT INCREASE.

Details

  • Original title: CARBOHYDRATE CHANGES IN SWEET POTATOES DURING CURING AND STORAGE.
  • Record ID : 1988-0626
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 112 - n. 1
  • Publication date: 1987/01
  • Document available for consultation in the library of the IIR headquarters only.

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