Huang Che-Lun, Liao Wayne C, Chan Chin-Feng, Lai Yung-Chang
Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, 2, Min-Cheng Rd., Chia-Yi, Taiwan.
Department of Nursing, Chang Gung University of Science and Technology, Chia-Yi, Taiwan.
J Food Sci Technol. 2014 Dec;51(12):4019-25. doi: 10.1007/s13197-013-0960-8. Epub 2013 Mar 2.
Three sweet potato cultivars (TNG57, TNG66, and TNG73), provided by the Taiwanese Agricultural Research Institute (TARI), were stored at either 15 °C or under ambient conditions (23.8 ~ 28.4 °C and 77.1 ~ 81.0 % of relative humidity). Sweet potato roots were randomly chosen from each replicate and evaluated for measurement of weight loss, sugar content analysis, and sprouting after 0, 14, 24, 48, 56, 70, 84, and 98 days of storage. Fresh sweet potato roots were baked at 200 °C for 60 min then samples were taken for sugar analysis. After 14 days of ambient condition storage, the sprouting percentages for TNG57, TNG66, and TNG73 were 100, 85, and 95 % respectively. When sweet potatoes were stored at 15 °C, the weight loss became less and no sweet potato root sprouted after 14 days of storage. Because manufacturers can store sweet potatoes at 15 °C for almost 2 month without other treatments, the supply capacity shortage in July and September can be reduced. The total sugar content slowly increased along with increasing the storage time. After baking, the total sugar content of sweet potatoes significantly increased due to the formation of maltose. Maltose became the major sugar of baked sweet potatoes. Raw sweet potatoes stored at 15 °C had higher total sugar contents after baking than those stored under ambient conditions. Raw sweet potatoes were recommended to be stored at 15 °C before baking.
台湾农业试验所（TARI）提供的三个甘薯品种（台农 57 号、台农 66 号和台农 73 号）分别储存在 15℃或环境条件下（23.8 ~ 28.4℃，相对湿度 77.1 ~ 81.0%）。从每个重复中随机选取甘薯根，在储存 0、14、24、48、56、70、84 和 98 天后评估失重情况、分析糖分含量并观察发芽情况。将新鲜甘薯根在 200℃烘烤 60 分钟，然后取样进行糖分分析。在环境条件下储存 14 天后，台农 57 号、台农 66 号和台农 73 号的发芽率分别为 100%、85%和 95%。当甘薯储存在 15℃时，失重减少，储存 14 天后没有甘薯根发芽。由于制造商可以在 15℃下储存甘薯近两个月而无需其他处理，因此可以减少七、九月的供应能力短缺。总糖含量随着储存时间的增加而缓慢增加。烘烤后，由于麦芽糖的形成，甘薯的总糖含量显著增加。麦芽糖成为烤甘薯的主要糖分。储存在 15℃的生甘薯烘烤后的总糖含量高于储存在环境条件下的生甘薯。建议生甘薯在烘烤前储存在 15℃。 。
