Evidence map›Paper›PMID 42079771›Full record

ArticleBreeding science2025

Breeding and characterization of a new sweetpotato cultivar, 'Miyaakari', with bright yellow flesh for confectionery processing.

Keisuke Suematsu, Yumi Kai, Rie Kurata, Akira Kobayashi, Takeo Sakaigaichi, Yukari Kawata, Tetsufumi Sakai, Yasuhiro Takahata, Masaru Yoshinaga, Kenji Katayama and 1 more

Abstract read
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In one paragraph

Article in Breeding science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Keisuke SuematsuKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Yumi KaiKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Rie KurataKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Akira KobayashiKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Takeo SakaigaichiKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Yukari KawataKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Tetsufumi SakaiKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Yasuhiro TakahataKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Masaru YoshinagaKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Kenji KatayamaKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.
Toshiro FujitaKyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Yokoichi 6651-2 Miyakonojo, Miyazaki 885-0091, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

We developed a new sweetpotato cultivar, 'Miyaakari', for confectionery processing. It was released in 2023. Herein we observed that Miyaakari shows a significantly higher yield compared to two major sweetpotato cultivars in Japan, 'Kokei No. 14' and 'Beniharuka'. Miyaakari has a higher carotenoid content than Kokei No. 14 and Beniharuka, and the flesh color of heat-cooked Miyaakari sweetpotato is bright yellow. The quality of heat-cooked Miyaakari sweetpotato (i.e., hardness and sweetness) is more stable during storage compared to Beniharuka. These characteristics are suitable for food processing. Indeed, a primary food manufacturer concluded that Miyaakari is suitable for ingredients of paste and diced food products. Miyaakari will thus both contribute to an increased production of ingredients for confectionery processing and improve the quality of sweetpotato sweets.

Indexed as

carotenoidconfectionery processingflesh colorMiyaakarisweetpotato

Identifiers

PMID42079771
PMCPMC13129569

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.