Storage Conditions of Different Types of Sweet Potato Varieties: Effects on Appearance and Quality Traits

doi:10.11923/j.issn.2095-4050.cjas2022-0012

Abstract

Abstract:

In order to explore the differences of appearance and quality traits between fresh-eating and starch sweet potato varieties under different storage conditions, the fresh-eating sweet potato variety ‘Taishu 14’ and starch sweet potato variety ‘Taishu 15’ were used as materials to test the changes of appearance and quality traits in different storage periods under the conditions of cold storage ((12±0.5)℃, (85%±5%) RH) and room temperature storage ((18±1)℃, (30%±5%) RH). The results showed that the root flesh color of ‘Taishu 14’ was significantly darker than that of ‘Taishu 15’ after 90 days’ storage at room temperature storage, while the root skin color and root flesh color of the two varieties changed little under cold storage. After being stored for 30 days at room temperature, the weight loss rate and dry rate of sweet potato roots increased rapidly and significantly, and the weight loss rate of ‘Taishu 15’ was less than that of ‘Taishu 14’, while the changes of weight loss rate and dry rate under cold storage were relatively smaller than those under room temperature storage. After being stored for 60 days at room temperature, the rot rate was significantly accelerated, and the rot rate of ‘Taishu 14’ was significantly higher than that of ‘Taishu 15’, while the rot rate under cold storage was significantly lower than that under room temperature storage. The soluble sugar content reached the peak at 60 days’ storage, which was higher under cold storage than that under room temperature storage. The starch content increased slightly under room temperature storage, while it remained relatively stable under cold storage. In conclusion, the root tuber quality decreased significantly after 60 days’ storage under room temperature, and the quality of fresh-eating sweet potato decreased more significantly than that of starch type sweet potato. Cold storage is conducive to the high-quality and safe storage of sweet potato roots.

Key words: cold storage, room temperature storage, starch type sweet potato, fresh-eating sweet potato, quality traits

CHEN Lulu, SUN Zhe, TIAN Changgeng, LIU Shanggang, ZHAO Fengling, ZHENG Jianli. Storage Conditions of Different Types of Sweet Potato Varieties: Effects on Appearance and Quality Traits[J]. Journal of Agriculture, 2023, 13(5): 76-81.

Figures/Tables 6

References 25

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贮藏时间/d	TS15		TS14
贮藏时间/d	冷库	室温	冷库	室温
0	27.35±0.64a	27.35±0.64a	16.92±0.18a	16.92±0.18a
30	28.96±0.71ab	35.11±0.31c	16.59±0.32a	20.52±0.54c
60	28.38±0.98ab	36.64±0.88cd	17.83±0.13ab	21.09±0.45c
90	28.82±1.67ab	36.86±0.71d	18.37±0.09ab	21.82±0.14c
120	29.29±1.35b	37.82±0.33d	19.20±0.11b	22.73±2.94c

贮藏时间/d	TS15		TS14
贮藏时间/d	冷库	室温	冷库	室温
0	27.35±0.64a	27.35±0.64a	16.92±0.18a	16.92±0.18a
30	28.96±0.71ab	35.11±0.31c	16.59±0.32a	20.52±0.54c
60	28.38±0.98ab	36.64±0.88cd	17.83±0.13ab	21.09±0.45c
90	28.82±1.67ab	36.86±0.71d	18.37±0.09ab	21.82±0.14c
120	29.29±1.35b	37.82±0.33d	19.20±0.11b	22.73±2.94c