ArticleScientific reports2025
Comparison of quality characteristics among 20 sweet potato varieties.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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6 authors.
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Abstract
The analysis of quality characteristics of sweet potato is an important basis for the selection and utilization of sweet potato varieties. The nutritional indexes (sugar content, drying rate, amylose content, amylopectin content, anthocyanin content), structural indexes (hardness, elasticity, cohesion, adhesibility, chewiness, resilience) and chroma of 20 sweet potato varieties were measured and significant analysis was conducted. The nutritional value, texture quality and processing suitability were evaluated. The results showed that the dry weight rates of sweet potato varieties 197-4 (36.2%) and 196-16 (33.5%) were high and 193-3 was low compared with other varieties, indicating varieties 197-4 and 196-16 were more suitable for flour production, and 193-3 were more suitable for fresh food. The single potato weight of 193-16 was the largest (674 g), and that of 198-2 was the smallest (143 g). The acre yield of 193-16 was the highest, which was 42 000 kg/hm
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