Articles
THE EFFECT OF CHILL INJURY ON THE PROCESSING OF SWEET POTATO FOR PUREE
Article number
380_65
Pages
421 – 425
Language
Abstract
Change in fructose, sucrose, and glucose were investigated in cured roots of 3 sweet potato varieties: Beauregard, Jewel, and Travis stored at 15 and 1.5°C for up to 8 wk.
Samples of 6 roots each in triplicate were analyzed at 2 wk intervals.
At each interval, samples were also heated for 5, 10, 20, or 40 min at 100°C to determine changes in rate of maltose conversion.
Roots stored at 15°C displayed gradual or no increase in sugars over the 8 wk period.
Roots stored at 1.5°C increased more rapidly in sugar content, over the same time.
Jewel had the greatest increase in total sugars when stored at 1.5°C. There was no consistent pattern of maltose conversion in roots stored at 15°C over the 8 wk storage.
Roots stored at 1.5°C were less able to convert starch to maltose when heated.
Less maltose was produced with increased time and storage at 15°C. Beauregard and Jewel were greatly changed, while Travels changed only slightly.
Samples of 6 roots each in triplicate were analyzed at 2 wk intervals.
At each interval, samples were also heated for 5, 10, 20, or 40 min at 100°C to determine changes in rate of maltose conversion.
Roots stored at 15°C displayed gradual or no increase in sugars over the 8 wk period.
Roots stored at 1.5°C increased more rapidly in sugar content, over the same time.
Jewel had the greatest increase in total sugars when stored at 1.5°C. There was no consistent pattern of maltose conversion in roots stored at 15°C over the 8 wk storage.
Roots stored at 1.5°C were less able to convert starch to maltose when heated.
Less maltose was produced with increased time and storage at 15°C. Beauregard and Jewel were greatly changed, while Travels changed only slightly.
Authors
Paul W. Wilson, David H. Pichal, M. Ameny
Keywords
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