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1. Root growth and phosphorus efficiency among sweet potato genotypes under low phosphorus

Author:
Li, Chunhua; Wang, Jidong; Zhang, Yong chun
Source:
Journal of plant nutrition 2020 v.43 no.9 pp. 1320-1330
ISSN:
1532-4087
Subject:
sweet potatoes,   etc   ; absorption; genotype; phosphorus; plant breeding; root growth; surface area; tubers;     Show all 8 Subjects
Abstract:
... A column experiment was conducted to investigate the responses of root growth and phosphorus (P) efficiency among sweet potatoes—JiHei1 (JH1), NingZi2 (NZ2), SuShu11 (S11) and SuShu17 (S17)—under low P and normal P conditions. Root growth was inhibited by low P in root length and surface area across diameter classes, except for in S17. The P absorption was influenced and led to variations in P con ...
DOI:
10.1080/01904167.2020.1729803

2. Fine structure and relationships with functional properties of pigmented sweet potato starches

Author:
Tong, Chuan; Ru, Weidong; Wu, Liehong; Wu, Weicheng; Bao, Jinsong
Source:
Food chemistry 2020 v.311 pp. 126011
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; amylopectin; amylose; gelatinization; pasting properties; polymerization; texture; thermal properties;     Show all 8 Subjects
Abstract:
... Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63–20.45%), XAM₁ (308–387) and hAP₂ (0.723–0.810) and hAM₂ (0.134–0.167) significantly differed (P < 0.05), while other structural parameters had small variations. The average chain length of amylopectin ranged in degree of p ...
DOI:
10.1016/j.foodchem.2019.126011

3. Physicochemical properties of potato, sweet potato and quinoa starch blends

Author:
Zhu, Fan; Hua, Yeying; Li, Guantian
Source:
Food hydrocolloids 2020 v.100 pp. 105278
ISSN:
0268-005X
Subject:
sweet potatoes,   etc   ; analytical methods; digestibility; graphs; hydrocolloids; mathematical models; physicochemical properties; potatoes; retrogradation; starch; thermal properties;     Show all 11 Subjects
Abstract:
... Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends range ...
DOI:
10.1016/j.foodhyd.2019.105278

4. The remarkable morphological diversity of leaf shape in sweet potato (Ipomoea batatas): the influence of genetics, environment, and G×E

Author:
Gupta, Sonal; Rosenthal, David M.; Stinchcombe, John R.; Baucom, Regina S.
Source:
Thenew phytologist 2020 v.225 no.5 pp. 2183-2195
ISSN:
0028-646X
Subject:
sweet potatoes,   etc   ; Ipomoea batatas; agronomic traits; gene expression; genes; genetic factors; leaves; morphometry; surveys; transcriptomics;     Show all 10 Subjects
Abstract:
... Leaf shape, a spectacularly diverse plant trait, varies across taxonomic levels, geography and in response to environmental differences. However, comprehensive intraspecific analyses of leaf shape variation across variable environments is surprisingly absent. Here, we performed a multilevel analysis of leaf shape using diverse accessions of sweet potato (Ipomoea batatas), and uncovered the role of ...
DOI:
10.1111/nph.16286

5. Foliar application of uniconazole improves yield through enhancement of photosynthate partitioning and translocation to tuberous roots in sweetpotato

Author:
Duan, Wenxue; Zhang, Haiyan; Xie, Beitao; Wang, Baoqing; Hou, Fuyun; Li, Aixian; Dong, Shunxu; Qin, Zhen; Wang, Qingmei; Zhang, Liming
Source:
Archiv für Acker- und Pflanzenbau und Bodenkunde 2020 v.66 no.3 pp. 316-329
ISSN:
1476-3567
Subject:
sweet potatoes,   etc   ; amino acids; ammonium nitrogen; foliar application; photosynthates; planting; potassium; roots; spraying; stems; sucrose; uniconazole;     Show all 12 Subjects
Abstract:
... To examine the effects of uniconazole (UCZ) on the distribution and transport of photosynthate in sweetpotatoes, three spraying levels of UCZ, 0 (control), 50 and 100 mg L⁻¹, were exposed to an experimental field cultivated with Jishu26 (‘J26ʹ) and Xushu32 (‘X32ʹ) varieties. Compared to control, the distribution of carbon-13 (¹³C) was significantly higher in the tuberous roots of both varieties tr ...
DOI:
10.1080/03650340.2019.1614170

6. Non-zero-crossing current-voltage hysteresis behavior induced by capacitive effects in bio-memristor

Author:
Zhu, Shouhui; Zhou, Guangdong; Yuan, Weiyong; Mao, Shuangsuo; Yang, Feng; Fu, Guoqiang; Sun, Bai
Source:
Journal of colloid and interface science 2020 v.560 pp. 565-571
ISSN:
0021-9797
Subject:
sweet potatoes,   etc   ; energy; hysteresis; information storage; ions; potato peels; silver; tin dioxide; transistors;     Show all 9 Subjects
Abstract:
... Capacitive devices have drawn a beautiful application scene in electronic device systems ranging from touch sensors, energy storages and multifunction transistors, but serving as memristive term is still blank. Sweet potato peel (SPP) as function layer was employed to develop the memristive device with Ag/SPP/F-doped SnO₂ (FTO) structure. A current-voltage (I-V) hysteresis, which is characterized ...
DOI:
10.1016/j.jcis.2019.10.087

7. Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes

Author:
Zuleta-Correa, Ana; Chinn, Mari Sum; Alfaro-Córdoba, Marcela; Truong, Van-Den; Yencho, George Craig; Bruno-Bárcena, José Manuel
Source:
Food chemistry 2020 v.314 pp. 125959
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; acetone; anthocyanins; butanol; cyanidin; ethanol; fermentation; functional foods; genotype; natural dyes; pelargonidin; solvents; sugars; sustainable technology; temperature;     Show all 15 Subjects
Abstract:
... Anthocyanins from purple-fleshed sweetpotatoes constitute highly valued natural colorants and functional ingredients. In the past, anthocyanin extraction conditions and efficiencies using a single acidified solvent have been assessed. However, the potential of solvent mixes that can be generated by fermentation of biomass-derived sugars have not been explored. In this study, the effects of single ...
DOI:
10.1016/j.foodchem.2019.125959

8. Optimization of starch isolation process for sweet potato and characterization of the prepared starch

Author:
Vithu, P.; Dash, Sanjaya K.; Rayaguru, Kalpana; Panda, Manoj K.; Nedunchezhiyan, M.
Source:
Journal of food measurement & characterization 2020 v.14 no.3 pp. 1520-1532
ISSN:
2193-4126
Subject:
sweet potatoes,   etc   ; amylose; centrifugation; chemical composition; color; cultivars; filtration; pasting properties; slurries; swelling (materials); water activity; water solubility;     Show all 12 Subjects
Abstract:
... The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develo ...
DOI:
10.1007/s11694-020-00401-8

9. Distribution and Chemical Fate of [³⁶Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes

Author:
Smith, David J.; Scapanski, Abigail
Source:
Journal of agricultural and food chemistry 2020 v.68 no.17 pp. 5000-5008
ISSN:
1520-5118
Subject:
sweet potatoes,   etc   ; avocados; chlorates; chlorides; chlorine dioxide; eggs; exposure duration; foods; ions; onions; potatoes; radioactivity; sanitation; tissues;     Show all 14 Subjects
Abstract:
... Fate and distribution studies were conducted with [³⁶Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of ³⁶ClO₂ (g), and two-hour exposure periods. Total radioactive residues were quantitated in gas purges, tank rinses, reaction chambers, and on fractions specific to each food. Deposition of the radioactive residue was mostly ...
DOI:
10.1021/acs.jafc.0c01466

10. Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer

Author:
dos Santos, Thaís Paes Rodrigues; Franco, Célia Maria Landi; Leonel, Magali
Source:
International journal of biological macromolecules 2020 v.149 pp. 1339-1346
ISSN:
0141-8130
Subject:
sweet potatoes,   etc   ; crystal structure; enthalpy; gelatinization; gelatinization temperature; nonfood industry; spray drying; starch granules; sweet potato starch;     Show all 9 Subjects
Abstract:
... Native sweet potato starch was gelatinized at temperatures between 57 and 69 °C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon colling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the s ...
DOI:
10.1016/j.ijbiomac.2019.11.105

11. Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots

Author:
Lu, Ping; Li, Xiaoxi; Janaswamy, Srinivas; Chi, Chengdeng; Chen, Ling; Wu, Yongjuan; Liang, Yi
Source:
International journal of biological macromolecules 2020 v.145 pp. 694-700
ISSN:
0141-8130
Subject:
sweet potatoes,   etc   ; amylose; cooking; digestibility; molecular weight; polyphenols; postharvest storage; resistant starch; roots; storage time; sweet potato starch;     Show all 11 Subjects
Abstract:
... To unravel changes in the structures and digestibility of sweet potato starch in the roots during postharvest storage (0 to 20 days), starches are isolated and characterized in terms of amylose content, polyphenols amount, molecular molar mass (Mw), molecular reassociation and multi-scale reassociated structures after cooking. Results reveal that starch digestibility decreases with a concomitant i ...
DOI:
10.1016/j.ijbiomac.2019.12.151

12. Hot‐water baths, biologicals and re‐curing effects on rhizopus soft rot during sweetpotato packing

Author:
Sweany, R. R.; Picha, D. H.; Clark, C. A.
Source:
Plant pathology 2020 v.69 no.2 pp. 284-293
ISSN:
0032-0862
Subject:
sweet potatoes,   etc   ; Rhizopus stolonifer; biological control; biological control agents; dicloran; disease control; industry; marketing; postharvest diseases; roots; washing;     Show all 11 Subjects
Abstract:
... Rhizopus soft rot (RSR) caused by Rhizopus stolonifer is one of the most devastating postharvest diseases of sweetpotato. It causes greatest losses when sweetpotatoes are removed from storage, washed and packed for marketing. The disease has been managed effectively by prophylactic application of synthetic fungicides on the packing line. However, there is increasing demand for alternative manageme ...
DOI:
10.1111/ppa.13126

13. Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

Author:
Ooko Abong’, George; Muzhingi, Tawanda; Wandayi Okoth, Michael; Ng’ang’a, Fredrick; Ochieng’, Phillis E.; Mahuga Mbogo, Daniel; Malavi, Derick; Akhwale, Machael; Ghimire, Sita
Source:
International Journal of Food Sciences 2020 v.2020
ISSN:
2314-5765
Subject:
sweet potatoes,   etc   ; ascorbic acid; beta-carotene; dietary recommendations; flavonoids; leaves; oxalates; phosphorus; phytic acid; processing technology; roots; tannins; Kenya;     Show all 13 Subjects
Abstract:
... This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (P<0.05) among the sweet potato varieties regardless of the plant part, leaves having significantly (P<0.05) higher levels than in the roots. Total flavonoids and phenolic compounds differed significantly (P<0.05) among ...
DOI:
10.1155/2020/3567972
PubMed:
32083118
PubMed Central:
PMC7007951

14. Sweetpotato virus pathogen-tested planting material of susceptible varieties results in root yield increase in Uganda

Author:
Namanda, S.; Mwanga, R.O.M.; Mukasa, S.; Talengera, D.; Musoke, C.; Kyalo, G.; Low, J.; Ssemakula, G.; Magezi, S.; Ball, A.-M.
Source:
Crop protection 2019 v.124 pp. 104851
ISSN:
0261-2194
Subject:
sweet potatoes,   etc   ; farmers; planting; private sector; viruses; yields; Uganda;     Show all 7 Subjects
Abstract:
... Sweetpotato virus disease (SPVD) causes more than 90 percent yield decline, especially in areas with high disease pressure. In central Uganda region, Ejumula, an SPVD susceptible variety almost disappeared on farmers' fields due to SPVD by fourth implementation year HarvestPlus project in 2010. In response, research-development partnerships conducted participatory validation trials to enable farme ...
DOI:
10.1016/j.cropro.2019.104851

15. Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetables

Author:
Jønsson, Sofie Rye; Angka, Stephanie; Olsen, Karsten; Tolver, Anders; Olsen, Annemarie
Source:
Appetite 2019 v.140 pp. 1-9
ISSN:
0195-6663
Subject:
sweet potatoes,   etc   ; Jerusalem artichokes; beets; carrots; children; pumpkins; spinach;     Show all 7 Subjects
Abstract:
... Most children do not consume enough vegetables and a key reason is their relatively low hedonic acceptance. The aims of this study were to test if integration of vegetables into a popular snack product might serve as a means to increase the liking for vegetables and to test how exposure frequency influences the intake and liking. Totally 256 children from 12 school classes, aged 7–10 years, partic ...
DOI:
10.1016/j.appet.2019.05.002

16. Change in dielectric properties of sweet potato during microwave drying

Author:
Lee, Dongyoung; Mo, Changyeun; Lee, Chang Joo; Lee, Seung Hyun
Source:
Food science and biotechnology 2019 v.28 no.3 pp. 731-739
ISSN:
1226-7708
Subject:
sweet potatoes,   etc   ; dielectric properties; microwave drying; water content;     Show all 4 Subjects
Abstract:
... Sweet potato slices and strips (thickness of 6 and 9 mm, respectively) as single layer were dried at different microwave power levels (90 W to 900 W) in order to determine the effect of microwave power and sample shape on drying characteristics. Dielectric properties of sweet potato slices were measured during microwave drying. Drying time for both samples was decreased with increase in microwave ...
DOI:
10.1007/s10068-018-0522-y
PubMed:
31093430
PubMed Central:
PMC6484053

17. Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

Author:
Quan, Wei; He, Wei; Qie, Xuejiao; Chen, Yao; Zeng, Maomao; Qin, Fang; Chen, Jie; He, Zhiyong
Source:
Food chemistry 2020 v.320 pp. 126655
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; anthocyanins; beta-cyclodextrin; beverages; biopolymers; color; heat treatment; models; principal component analysis; shelf life; soy protein; thermal stability; whey protein;     Show all 13 Subjects
Abstract:
... The effects of β-cyclodextrin (β-CD), whey protein (WP), and soy protein (SP) on the color loss and degradation of anthocyanins in purple-fleshed sweet potato anthocyanin extracts (PFSPAEs) during thermal treatment and shelf-life storage in model beverage systems by performing chromaticity, degradation kinetics, and principal component analysis. Results showed that WP and SP improved the thermal s ...
DOI:
10.1016/j.foodchem.2020.126655

18. Application of anthocyanin as a color indicator in gelatin films

Author:
Rawdkuen, Saroat; Faseha, Aryna; Benjakul, Soottawat; Kaewprachu, Pimonpan
Source:
Food bioscience 2020 v.36 pp. 100603
ISSN:
2212-4292
Subject:
sweet potatoes,   etc   ; Clitoria ternatea; Hibiscus sabdariffa; Hylocereus polyrhizus; anthocyanins; antioxidant activity; cabbage; color; gelatin; glycerol; hulls; mangosteens; pH; packaging; permeability; scanning electron microscopes; tensile strength; water vapor;     Show all 18 Subjects
Abstract:
... Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested that the distinct color change at each pH. The intelligent gelatin films were prepared using a cast ...
DOI:
10.1016/j.fbio.2020.100603

19. Physicochemical and sensory profile of Beauregard sweet potato beer

Author:
Humia, Bruno Vieira; Santos, Klebson Silva; Schneider, Jaderson Kleveston; Leal, Ingrid Lessa; de Abreu Barreto, Gabriele; Batista, Thâmilla; Machado, Bruna Aparecida Souza; Druzian, Janice Izabel; Krause, Laiza Canielas; da Costa Mendonça, Marcelo; Padilha, Francine Ferreira
Source:
Food chemistry 2020 v.312 pp. 126087
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; antioxidant activity; beers; beta-carotene; bioactive compounds; brewing; chemical constituents of plants; dietary supplements; functional properties; sensory evaluation; sensory properties; starch;     Show all 12 Subjects
Abstract:
... Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet p ...
DOI:
10.1016/j.foodchem.2019.126087

20. Sucrose degradation pathways in cold-induced sweetening and its impact on the non-enzymatic darkening in sweet potato root

Author:
de Araújo, Nícolas Oliveira; Véras, Mário Leno Martins; Santos, Mirelle Nayana de Sousa; de Araújo, Fernanda Ferreira; Tello, Jean Paulo de Jesus; Finger, Fernando Luiz
Source:
Food chemistry 2020 v.312 pp. 125904
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; beta-fructofuranosidase; chilling injury; cold stress; cold tolerance; cultivars; enzyme activity; metabolism; nonreducing sugars; potato chips; reducing sugars; storage temperature; sucrose; sucrose synthase;     Show all 14 Subjects
Abstract:
... This study investigated sucrose catabolism during cold-induced sweetening (CIS) and its impact on the quality of sweet potato chips of cultivars with varied levels of tolerance to cold during storage at 6 and 13 °C. In contrast to cultivar Beauregard, cultivar BRS Rubissol and BRS Cuia were cold-sensitive exhibiting intense symptoms of chilling injury at 6 °C. CIS in the sensitive cultivars BRS Ru ...
DOI:
10.1016/j.foodchem.2019.125904