Influence of cultivation method and postharvest short-term storage on quality characteristics and high sugar content of sweetpotato varieties
2020
Nishinaka, M. (NARO. Inst. of Crop Sci., Tsukuba (Japan)) | Takada, A. | Kuranouchi, T. | Nakamura, Y. | Katayama, K.
Demand for sweetpotatoes with high sugar content has increased owing to a recent increase in consumer preference for sweetness. The influence of cultivation method and storage on quality characteristics was investigated using normal and high sugar content varieties of sweetpotatoes. We investigated the effects of plastic film mulching and cultivation period in 2014, and cultivation period with film mulching and postharvest two-week storage in 2017. In 2014, the cultivation method affected the pasting temperature of starch and the content of dry matter, starch, and Brix sugar in sweetpotatoes. In 2017, the cultivation period affected the root yield, pasting temperature, β-amylase activity, and content of dry matter, starch, Brix sugar, sucrose, and soluble protein in sweetpotatoes. Furthermore, short-term storage increased the content of Brix sugar, reducing sugars, and sucrose, but decreased the content of maltose. In comparison with normal varieties, recently developed varieties with high sugar content were characterized by higher maltose content derived from low pasting temperature and higher β-amylase activity, and higher sucrose content that was increased by short-term storage. However, a decrease in the pasting temperature did not result in an increase in the Brix sugar content in the late cultivation plot. Thus, the use of high sugar content varieties, application of plastic film mulching and suitable cultivation period to increase the starch content and β-amylase activity, and postharvest storage to increase sugar content were considered effective to obtain stable production of sweetpotatoes with a high sugar content.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center