Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage

doi:10.3969/j.issn.1004-1524.2018.06.24

›› 2018, Vol. 30 ›› Issue (6): 1056-1062.DOI: 10.3969/j.issn.1004-1524.2018.06.24

• Food Science • Previous Articles Next Articles

Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage

LI Chen^{1, 2}, XUE Guanwei^{1, 2}, HUANG Jingyan^{1, 2}, CUI Peng^{1, 2}, LU Guoquan^{1, 2, *}

1. School of Agricultural and Food Science, Zhejiang A & F University/Key Laboratory for Quality Improvement of Agro-Products of Zhejiang Province, Hangzhou 311300, China;
2. Institute of Root & Tuber Crops, Zhejiang A & F University, Hangzhou 311300, China;

Received:2017-09-29 Online:2018-06-20 Published:2018-07-02

Abstract

Abstract: In this paper, sweet potato cultivars Xinxiang, Zheshu75 and Nonglin54 were used as experimental materials to study the dynamics of main nutrients and aroma components of sweet potato during storage, to provide theoretical basis for the storage and preservation of sweet potato. The storage condition was set as temperature (14.95±1.27) ℃, and relative humidity (76.68±4.98)%. Samples were collected on 0, 20, 40, 60, 90, 110 d, respectively. It was shown that the dry matter content of three sweet potato cultivars increased, whereas the starch content and carotenoids showed a decreasing trend during storage. The number of sweet potato aroma components also decreased. The maximum content of aroma components in Xinxiang, Zhejiang75and Nonglin54 appeared on 40, 110, 20 d, respectively. Benzaldehyde and phenylacetaldehyde were not only the shared aroma components of three cultivars, but also the important components of sweet potato aroma.

Key words: sweet potato, agricultural product storage, agricultural product quality

CLC Number:

S531

LI Chen, XUE Guanwei, HUANG Jingyan, CUI Peng, LU Guoquan. Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage[J]. , 2018, 30(6): 1056-1062.

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Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage

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