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KMID : 1134820210500111211
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1211 ~ p.1217
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Changes in Sugar Content of Sweet Potatoes with Changes in Curing and Storage Conditions
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Lee Hye-Won
Hong Chae-Young
Jo Yeon-Jae
You Tae-Yong
Shin Tae-Whan
Chung Mi-Nam
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study examined the effect of storage conditions on the improvement in the sugar content of processed sweet potatoes (Jeungmi variety and overseas collected species (OCS)). Total sugar, reducing sugar, and free sugar contents were high when the sweet potatoes were stored at 9°C in all the treatment methodologies used. The total sugar content of the Jeungmi variety stored at 9°C increased from 13.75∼138.42 mg/g sample on day zero to 42.30∼ 376.57 mg/g after 10 days of storage and then decreased thereafter. The reducing sugar and free sugar content also showed the same tendencies as total sugar. The sugar content in sweet potatoes after the curing and steaming treatment was higher than that of untreated sweet potatoes. Specifically, maltose was not detected before the steaming treatment, but steaming increased levels to 108.76 mg/g sample in the Jeungmi variety and 79.36 mg/g sample in the OCS. From the above results, to increase the sugar content of stored sweet potatoes, a storage temperature of 9°C and a storage period of 10 days are most appropriate, and the quality of sweet potatoes can be improved through curing after harvest.
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KEYWORD
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sweet potato, sugar content, curing, storage
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