Changes of nutritional quality and starch properties of different types of sweet potato roots during storage

doi:10.3969/j.issn.1004-1524.2021.12.02

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (12): 2224-2233.DOI: 10.3969/j.issn.1004-1524.2021.12.02

• Crop Science • Previous Articles Next Articles

Changes of nutritional quality and starch properties of different types of sweet potato roots during storage

ZHAO Lin¹(), YE Xiafang², DONG Wei², SHI Jiang¹, LUO Letan¹^,^*(), LUO Guoquan²^,^*()

1. Crop (Ecology) Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China
2. College of Agriculture and Food Science, Zhejiang A & F University, Hangzhou 311300, China

Received:2021-01-22 Online:2021-12-25 Published:2022-01-10
Contact: LUO Letan,LUO Guoquan

Abstract

Abstract:

The quality of sweet potato changes during storage. In order to study of the changes of sweet potato quality and starch characteristics during different storage periods, changes in nutritional quality and starch properties of starchy sweet potato ZH1042, fresh food sweet potato ZZ1-358 and control variety Xinxiang during storage were analyzed. The results showed that: changes in quality and starch characteristics of different types of sweet potato varieties were different with time extension. The starchy sweet potato had the highest water loss rate and decay rate during storage, while Xinxiang had the lowest decay rate during the entire storage period. The total amylase activity and β-amylase activity of the three sweet potato varieties (lines) showed a trend of first rising, then falling and then rising with the extension of storage time, and differences were significant. The starch content of ZH1042 decreased first and then increased. Soluble sugar content and protein content generally increased first and then decreased. Content of soluble sugar did not change significantly before and after the storage period, while protein content decreased significantly after 100 days of storage. Starch content of ZZ1-358 first decreased and then increased, soluble sugar content decreased, while the protein content first increased, then decreased and then increased. Starch content of Xinxiang increased significantly after storage for 100 days, soluble sugar content decreased with extension of storage time, and protein content showed a trend of first increase, then decrease and then increase with extension of storage time, the difference was significant. This showed that level of starch content in sweet potato directly affected content of soluble sugar and protein in sweet potato. During the storage period of 70-100 d, the starch extracted from different types of sweet potato materials had the highest purity. The highest viscosity value, final viscosity value, recovery value and hot pulp viscosity value would decrease significantly when the sweet potato was stored for 100 d. The starch content in the sweet potato could directly affecting soluble sugar and protein content, storage would change X-ray diffraction intensity of sweet potato starch but not its crystal structure. The storage time of most varieties could not exceed 130 d.

Key words: sweet potato, storage, water loss rate, protein, starch, soluble sugar

CLC Number:

S531

ZHAO Lin, YE Xiafang, DONG Wei, SHI Jiang, LUO Letan, LUO Guoquan. Changes of nutritional quality and starch properties of different types of sweet potato roots during storage[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2224-2233.

Figures/Tables 10

References 22

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品种 Varieties	贮藏期 Storage period/d	最高黏度 Maximum viscosity/cp	热浆黏度 Hot viscosity/cp	崩解值 Disintegration value/cp	最终黏度 Final viscosity/cp	回复值 Reply value/cp	峰值时间 Peak time/min	糊化温度 Gelatinization temperature/℃
ZH1042	40	4178.67± 69.87 h	1729.33± 31.57 g	2449.33± 59.37 j	2584.00± 23.43 h	854.67± 16.26 g	4.53± 0.12 d	81.27± 0.85 bc
	70	5826.00± 66.00 a	2601.00± 109.00 a	3223.00± 48.00 cde	3777.67± 89.50 a	1174.67± 17.50 b	4.53± 0.01 d	79.20± 0.05 fgh
	100	4907.67± 86.50 de	1799.00± 29.00 f	3108.67± 116.50 f	2730.00± 51.00 g	931.00± 14.00 f	4.60± 0.01 c	78.80± 0.10 ghi
	130	5220.00± 1.00 c	1889.00± 16.00 e	3331.00± 17.00 b	3056.67± 22.50 d	1167.67± 6.51 b	4.53± 0.01 d	77.75± 0.01 j
	160	5388.00± 15.00 b	1890.00± 7.00 e	3498.00± 22.00 a	3058.00± 3.00 d	1168.00± 10.00 b	4.53± 0.01 d	78.45± 0.01 ij
ZZ1-358	40	5371.00± 5.00 b	2403.00± 21.00 b	2968.00± 26.00 g	3449.00± 46.00 b	1046.00± 67.00 d	4.77± 0.03 b	83.02± 0.78 a
	70	4688.00± 83.00 g	1987.67± 23.50 d	2616.00± 144.00 i	2975.67± 21.50 de	978.00± 8.00 e	4.83± 0.03 a	81.45± 0.05 b
	100	3734.67± 42.50 i	1407.67± 9.50 i	2327.00± 80.00 k	2077.67± 11.50 i	670.00± 12.00 h	4.87± 0.01 a	81.45± 0.01 b
	130	5363.00± 7.00 b	2096.67± 3.51 c	3266.67± 3.51 bcd	3065.67± 17.50 d	969.00± 14.00 ef	4.87± 0.01 a	80.30± 0.40 de
	160	4628.67± 3.51 g	1833.00± 1.00 ef	2795.67± 4.51 h	2825.67± 4.51 fg	992.67± 5.51 e	4.84± 0.04 a	80.70± 0.05 cd
心香 Xinxiang	40	5247.00± 76.62 c	2100.67± 34.53 c	3146.33± 45.52 ef	3251.33± 41.50 c	1150.67± 17.56 b	4.62± 0.04 c	81.48± 0.75 b
	70	4805.67± 96.50 f	1618.00± 61.00 h	3187.67± 34.50 def	2725.67± 285.50 g	1107.67± 25.50 c	4.52± 0.02 d	80.00± 0.75 de
	100	3168.00± 34.00 j	833.67± 42.50 j	2334.67± 75.50 k	1344.00± 86.00 j	510.67± 43.50 i	4.43± 0.03 e	78.53± 0.03 hi
	130	4877.00± 6.00 ef	1666.00± 10.00 gf	3211.00± 16.00 def	2815.67± 10.50 fg	1149.67± 0.58 b	4.60± 0.01 c	79.60± 0.35 ef
	160	4974.67± 30.50 d	1654.00± 3.00 h	3320.67± 27.50 bc	2873.67± 6.51 ef	1219.67± 3.51 a	4.57± 0.04 cd	79.28± 0.03 fg

品种 Varieties	贮藏期 Storage period/d	最高黏度 Maximum viscosity/cp	热浆黏度 Hot viscosity/cp	崩解值 Disintegration value/cp	最终黏度 Final viscosity/cp	回复值 Reply value/cp	峰值时间 Peak time/min	糊化温度 Gelatinization temperature/℃
ZH1042	40	4178.67± 69.87 h	1729.33± 31.57 g	2449.33± 59.37 j	2584.00± 23.43 h	854.67± 16.26 g	4.53± 0.12 d	81.27± 0.85 bc
	70	5826.00± 66.00 a	2601.00± 109.00 a	3223.00± 48.00 cde	3777.67± 89.50 a	1174.67± 17.50 b	4.53± 0.01 d	79.20± 0.05 fgh
	100	4907.67± 86.50 de	1799.00± 29.00 f	3108.67± 116.50 f	2730.00± 51.00 g	931.00± 14.00 f	4.60± 0.01 c	78.80± 0.10 ghi
	130	5220.00± 1.00 c	1889.00± 16.00 e	3331.00± 17.00 b	3056.67± 22.50 d	1167.67± 6.51 b	4.53± 0.01 d	77.75± 0.01 j
	160	5388.00± 15.00 b	1890.00± 7.00 e	3498.00± 22.00 a	3058.00± 3.00 d	1168.00± 10.00 b	4.53± 0.01 d	78.45± 0.01 ij
ZZ1-358	40	5371.00± 5.00 b	2403.00± 21.00 b	2968.00± 26.00 g	3449.00± 46.00 b	1046.00± 67.00 d	4.77± 0.03 b	83.02± 0.78 a
	70	4688.00± 83.00 g	1987.67± 23.50 d	2616.00± 144.00 i	2975.67± 21.50 de	978.00± 8.00 e	4.83± 0.03 a	81.45± 0.05 b
	100	3734.67± 42.50 i	1407.67± 9.50 i	2327.00± 80.00 k	2077.67± 11.50 i	670.00± 12.00 h	4.87± 0.01 a	81.45± 0.01 b
	130	5363.00± 7.00 b	2096.67± 3.51 c	3266.67± 3.51 bcd	3065.67± 17.50 d	969.00± 14.00 ef	4.87± 0.01 a	80.30± 0.40 de
	160	4628.67± 3.51 g	1833.00± 1.00 ef	2795.67± 4.51 h	2825.67± 4.51 fg	992.67± 5.51 e	4.84± 0.04 a	80.70± 0.05 cd
心香 Xinxiang	40	5247.00± 76.62 c	2100.67± 34.53 c	3146.33± 45.52 ef	3251.33± 41.50 c	1150.67± 17.56 b	4.62± 0.04 c	81.48± 0.75 b
	70	4805.67± 96.50 f	1618.00± 61.00 h	3187.67± 34.50 def	2725.67± 285.50 g	1107.67± 25.50 c	4.52± 0.02 d	80.00± 0.75 de
	100	3168.00± 34.00 j	833.67± 42.50 j	2334.67± 75.50 k	1344.00± 86.00 j	510.67± 43.50 i	4.43± 0.03 e	78.53± 0.03 hi
	130	4877.00± 6.00 ef	1666.00± 10.00 gf	3211.00± 16.00 def	2815.67± 10.50 fg	1149.67± 0.58 b	4.60± 0.01 c	79.60± 0.35 ef
	160	4974.67± 30.50 d	1654.00± 3.00 h	3320.67± 27.50 bc	2873.67± 6.51 ef	1219.67± 3.51 a	4.57± 0.04 cd	79.28± 0.03 fg

Changes of nutritional quality and starch properties of different types of sweet potato roots during storage

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