Changes in Quality of Six Different Fresh Sweet Potatoes During Storage

Abstract

【Objective】The study was conducted to explore the changes in quality of different varieties of fresh sweet potato during storage, which would provide data support and theoretical guidance for the research of storage quality and scientific storage of fresh sweet potato.【Method】In the study, six fresh sweet potato varieties, 'AN' 'G42' 'G87' 'G72' 'G79' and 'P32' were stored at temperature of 18 (±1)℃ and humidity of 70 (±2)% for 60 days. The change rules of indicators such as rot rate, weight loss rate, dry matter weight, amylase activity, starch, soluble sugar, carotenoids and flavor during storage and correlation analysis of these indicators were studied.【Result】After 60 days of storage, the rot rates of 'AN' 'G79' and 'P32' reached 60.87%, 50.00% and 44.00%, showing serious rot; while the rot rates of 'G87' and 'G72' were only 12.50% and 8.70%. The soluble sugar content and flavor of six fresh sweet potato varieties increased with the extension of storage time, while the starch content decreased. The β-amylase was the main amylase in fresh sweet potato, and the β-amylase activity of 'G42' 'G87' 'G79' and 'P32' decreased by 30% to 50% during storage, while that of other varieties decreased by about 10%. In addition, compared with before storage, the carotenoid contents of 'AN' and 'G42' decreased by 17% to 23% after storage, while the carotenoid contents of the 'G87' and 'G72' increased by 22% to 36%. After storage for 60 days, there was no significant difference in carotenoids content between 'G79' and 'P32' compared with that before storage.【Conclusion】The six varieties of fresh sweet potato showed different storage characteristics during storage, among which 'G87' and 'G72' had a low rot rate during storage, and the storage period could be extended appropriately. 'G42' 'G79' and 'P32' began to rot after 30 days of storage and were not suitable for long-term storage. The flavor of 'AN' increased significantly after 15 days of storage, but extensive rot appeared after 45 days of storage.

Keywords

• fresh sweet potato
• storage
• quality
• rot rate
• carotenoid content
• flavor evaluation
• correlation analysis