Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage



    1. Author Picha is affiliated with the Dept. of Horticulture, Louisiana Agricultural Experiment Station, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803.
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Sugar concentrations in baked roots of six different sweet potato (Ipomoea batatas (L.) Lam.) cultivars were determined at harvest, after curing (32°C, 90% RH for 10 days), and during 46 wk of storage at 15.6°C. Maltose was the major sugar and sucrose the secondary sugar in all cultivars at harvest. Maltose decreased during curing and over long term storage. Sucrose, glucose, and fructose concentrations increased during curing and through at least 4 wk of storage in the orange-flesh cultivars. Sucrose concentration was always greater than either monosaccharide. Cultivars differed in sugar concentration and pattern of sugar change during storage.