Sweet potato yield and quality characteristics affected by different late‐season irrigation levels

Abstract

BACKGROUNDSeasonal late‐season water deficits negatively affect the yield and quality of sweet potatoes in northern China. However, the amount of late‐season irrigation to achieve high yield and consistent quality storage root remains undetermined. We assessed the yield and some qualitative traits of sweet potatoes such as size, shape, skin/flesh colour, and nutritional content, as influenced by five irrigation levels (T0: unirrigated control, T1: 33% ETc, T2: 75% ETc, T3: 100% ETc, and T4: 125% ETc).RESULTSLate‐season irrigation significantly increased yield and marketable yield. Yields for T2 and T3 were significantly higher than other treatments, while T2 had the highest Grade A rating in a 2‐year test. The vertical length of storage roots gradually increased with an increase in irrigation level, while the maximum width remained unchanged. The proportion of long elliptic and elliptic storage roots also increased while the proportion of ovate, obovate, and round storage roots gradually decreased. The skin and flesh colours became more vivid as the level of irrigation increased, with the skin colour becoming redder and the flesh colour becoming more orange‐yellow. The levels of carotenoids, vitamin C, and soluble sugar were significantly higher in irrigated crops, with the highest VC and soluble sugar levels in T2 and the highest carotenoid levels in T3 treatment.CONCLUSIONTaken together, these results demonstrate the potential of moderate irrigation in the late‐season to improve both yield production and quality potential. The results are of great importance for improving the market value of sweet potatoes and increasing grower profits.This article is protected by copyright. All rights reserved.

Root Zone Water Management Effects on Soil Hydrothermal Properties and Sweet Potato Yield

“…The fresh weight was obtained by separating the fresh stems and leaves from the stored roots, and then drying them in an oven at 105 °C for 30 min and at 80 °C for 48 h until a constant weight was achieved. The dry weight was then determined [ 40 , 41 ].…”