ArticleFoods (Basel, Switzerland)2023
Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Effects of seedling-stage LED supplementary lighting on the eating quality and textural properties of oriental melon (Frontiers in plant science · 2026Article
- Article
- Identification of single nucleotide polymorphisms and candidate genes associated with fiber content in sweetpotato (Ipomoea batatas (L.) Lam.) through a genome-wide association study.BMC plant biology · 2025Article
- Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds ofFrontiers in nutrition · 2025Article
- NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from 'Farm' to 'Table': Progresses, challenges, trends, and prospects.Food chemistry: X · 2024Review
- Three Licorice Extracts' Impact on the Quality of Fresh-Cut Sweet Potato (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
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.
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