Differences of Sugar Content and Color on Sweetpotato Variety ¡®Yulmi¡¯ as Affected by Organic Fertilizers Kind Applied
2014
Ahn, S.H., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Lee, H.U., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Chung, M.N., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Han, S.K., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Yang, J.W., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kim, J.M., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Lee, J.S., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Nam, S.S., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kim, D.M., Seoul Nationlal University, Seoul, Republic of Korea | Kim, G.J., Chonnam National University, Gwangju, Republic of Korea
This study was carried out to investigate the differences of sugar content and color on sweetpotato variety ¡®Yulmi¡¯ as applied by organic fertilizers like stevia extract and mixed organic fertilizer. Total free sugar content of steamed sweetpotato in the mixed organic fertilizer applied was the highest as 18.07 g 100g-1 D.W., and it was significantly high in order as stevia extract and chemical fertilizer. Fructose and glucose contents of steamed sweetpotato were not significantly different by the fertilizers, whereas sucrose content was significantly high in order as chemical fertilizer and stevia extract. Total free sugar contents of steamed and raw sweetpotato cultivated by chemical or organic fertilizer showed positive correlation with sucrose content of raw or steamed sweetpotato. Glucose content of steamed sweetpotato treated by stevia extract showed positive correlation with chroma value a of the flesh, and maltose content of steamed sweetpotato showed positive correlation with chroma value L.
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