Analysis of factors and improvement of taste of sweet potato Benisatsuma [Ipomoea batatas]
2010
Kume, T., Kagoshima-ken. Inst. for Agricultural Development, Minamisatsuma (Japan) | Ikeda, K. | Matsuzaki, T. | Kashiwagi, S.
In recent years, the consumer expects tasty of sweet-potato as well as quality of appearance. Therefore, we analyzed factors related in sweetness of sweet potato by analysis components of these and the influence of fertilizer application. From these reasons, we considered sweetness is one of the most important factors that determine palatability of sweet potato. Results obtained were summarized as follows: beta-Amylase activity of fresh roots was heightened by increase of fertilizer application, and maltose contents in steamed roots were increased, as a result, taste of sweet potato was improved. In addition, maltose contents in steamed roots was increased as increase of starch contents in fresh roots. It was different on beta-amylase activity by cultivation conditions such as the variety of the soil under the condition of the same fertilizer applied level. In the field with the high productivity, the effect of increase of fertilizer application for improvement of taste was not clear. However, in the field with the low productivity, the starch contents was increased by the 2 times compared with standard rate of fertilizer application, beta-amylase activity was heightened, and taste of sweet potato was improved.
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