Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Abstract

The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content.

Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

“…We followed the statistical analysis method used in our previous study [6]. The SPSS 20.0 software (IBM, Chicago, IL, USA) was used for the analysis of variance (ANOVA) and Scott-Knott cluster analysis.…”

“…The texture properties of FCSPSs were analyzed by a texture analyzer (TMS-PRO, FTC company, Washington, DC, USA) based on the techniques described in previous studies [6]. The TPA test was performed on the equatorial part of the disc using a physical proper-ty analyzer P/5 cylindrical probe (diameter 5 mm).…”

“…The Centre for Science in the Public Interest (CSPI) regards sweet potato as a 'Super-food' because it is abundant in nutrients, containing a substantial amount of carbs, dietary fiber, anthocyanins, β-Carotene, and vitamins. This versatile vegetable can be utilized in its raw form to create a variety of high-value products [5,6]. Sweet potatoes tend to undergo rapid oxidation and browning, leading to a decrease in quality [7].…”

“…Browning, which occurs due to both non-enzymatic and enzymatic reactions, is the primary issue in the processing of sweet potatoes [8]. Eating fresh-cut sweet potatoes has become more popular with the rise in the weight loss movement in recent years [3,6]. Nevertheless, the thin outer layer, abundant moisture, and pulpy underground organ of the sweet potato pose challenges when it comes to post-cut storage.…”

NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from ‘Farm’ to ‘Table’: Progresses, challenges, trends, and prospects

“…A pleasing appearance with vibrant skin color and smooth appearance tends to enhance the visual appeal and desire to purchase sweetpotato ( Purcell, Walter, & Wilson, 2021 ). High-quality sweetpotatoes with good texture and flavor will result in more enjoyable and satisfying dishes, therefore leading to better cooking performance ( Xu et al, 2023 ). As the freshly harvested sweetpotato generally has better taste and texture than that stores in an extended period, evaluating the quality of sweetpotato is essential to ensure the optimal flavor during the storage (commonly in a cool and dark environment), maintaining freshness and preventing premature spoilage ( van Oirschot, Rees, & Aked, 2003 ).…”