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This study was the differences in the ultrastructure of baked, microwaved, microwaved/baked, and boiled/microwaved sweetpotato, Beaurdgard, held at frozen storage for 0 to 4 months. There were visual differences in structure within each process, but no apparent effects of frozen storage on the structure. The microwave heating/baking treatment resulted in products similar to the baked only products, also had similar color and shear force values. Baking sweetpotatoes showed the best texture, color and large cellular voids, and they were revealed more cell shrinkage than the microwaved treated samples.
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