Effects Of Storage Root Size And Short-term Storage On Eating Quality Of Mini-sweetpotato(Ipomoea Batatas L.)

In order to quantitative research the relationship between storage time indoor after buying and eating of mini-sweetpotato, two typical mini-sweetpotato(Xinxiang and Ziluolan) were adopted,wich tuber selected Three levels. To simulate the standard indoor storage,the sweet tuberes were stored in condition of temperature 25±2℃, relative air humidity 75~90%. In the test, to know of the relationship between conventional indoor storage time and sweetpotato tuber of different grade, texture properties and main nutritional components in root tuber was principally analyzed, The test results were as follows:The texture profile analysis of sweetpotato root tuber in less 250 g showed the tuberwas divided into five grade,and established prediction model of texture properties for different weight root tuber.Through synthetic analysis,the tuber of the third and the fourth class(36.5~59.0g,59.0~154.5g) were according with definition of minisweetpotato.According to comprehensive analysis of chromatism and textural properties,the chromatism and textural properties of root tuber stored less 20 days were closer to theroot of just harvest,but in much storage time,textural properties becoming inferior remarkable.The correlation analysis of nutrient content and texture data of sweetpotato root tuber under different storage time showed that starch rate,amylose and protein contenthad very significant correlation in the experiment.The variance analysis of varieties,root-weight and storage time with general comment showed root-weight and storage time had very significant effects of interaction.By clustering analysis of indexes related to the eating quality of sweetpotato root tuber, these indexes were divided into seven classes. In indoor storage conditions, the most important indexes of mini-sweetpotato eating quality was the hardness, sweetness, fiber of steamed root tuber, and starch rate of raw root tuber, and secondly important indexes being dry matter content,a value of raw tuber, viscosity of steamed tuber,and following important indexes being the soluble sugar content of raw root tuber and maximum adhesion force of steamed root tuber.