A Biochemical Study of Curing Processes in Sweet Potatoes

Heinze, Peter; Appleman, C. O.

doi:10.1104/pp.18.4.548

Cited by 9 publications

(3 citation statements)

References 3 publications

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“…Further studies are needed to establish whether the increase occurs in a stepwise fashion when storage conditions are held constant, or progressively to reach a maximum. The protein nitrogen decreases during storage, which checks with the observation made by Heinze and Appleman (8).…”

Section: Resultssupporting

confidence: 89%

New Characteristic Alpha-Amylase in Sweet Potatoes

Ikemiya¹,

Deobald²

1966

J. Agric. Food Chem.

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Section: Resultssupporting

confidence: 89%

New Characteristic Alpha-Amylase in Sweet Potatoes

Ikemiya¹,

Deobald²

1966

J. Agric. Food Chem.

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“…4) while no significant change was found with water-soluble pectin. Quantitative alteration between water-soluble pectin and protopectin was not observed as was suggested in the literature (1,9). Physical properties of sweet potato roots were partially influenced by low oxygen concentration during storage.…”

Section: Resultssupporting

confidence: 58%

Effect of Low Oxygen Storage on Sweet Potato Roots1

Chang

Kays

1981

J. Amer. Soc. Hort. Sci.

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Respiration of sweet potato roots was significantly depressed by low oxygen concentrations from 5 to 15% compared to 20% O2, but respiration at 2.5% O2 was high. Total sugar accumulated with low oxygen (2.5 and 5.0%) storage. Protopectin was low in roots stored at low O2 concentrations but water soluble pectin was not significantly affected. Physical parameters Ew and δf the storage roots were high when stored at low O2 concentrations. Ey and Ef were not significantly affected. Ew was correlated with total sugar (r = 0.79).

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“…Delays before processing sweet potatoes may result in the accumulation of sucrose and reducing sugars at the expense of starch (Heinze and Appleman 1943). Many of the storage experiments with sweet potato and other crops have been done at temperatures well below those experienced in developing countries where refrigeration is too expensive (Baba et a1 (1987) studied sweet potatoes at 13°C) and for longer lengths of time than is possible in a tropical climate (Bouwkamp (1985) studied sweet potatoes stored for 6 months).…”

Section: Starch Isolationmentioning

confidence: 99%

Physicochemical properties of sweet potato starch

1991

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Tropical root crops, of which the sweet potato is an important representative, constitute an underexploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material. This review will consider recent reports on sweet potatoes, the physicochemical properties of their starches in comparison with other starches, and the possible causes of variation in these characteristics.

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A Biochemical Study of Curing Processes in Sweet Potatoes

Cited by 9 publications

References 3 publications

New Characteristic Alpha-Amylase in Sweet Potatoes

New Characteristic Alpha-Amylase in Sweet Potatoes

Effect of Low Oxygen Storage on Sweet Potato Roots1

Physicochemical properties of sweet potato starch

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