Abstract
Comparisons of surface color and anthocyanin composition in the periderm of four sweet potato (Ipomoea batatas L.) cultivars revealed that each was characteristically different.1. 'Beniazuma' had the deepest red surface color and the anthocyanins were mostly non-acylated peonidin glycoside. On the contrary, the anthocyanins in 'Beniaka' periderm were mostly acylated and consisted of nearly 25% cyanidin glycoside.2. During the growth and development of sweet potatoes, two anthocyanins in the peri-derm, peonidin-3GG (glucosylglucoside) -5G (glucoside) and p-hydroxybenzoyl-peonidin-3GG-5G increased significantly; whereas, the concentrations of those with cinnamic acid derivatives remained nearly constant.3. The absorbance at 525 nm of HC1-methanolic extracts of the periderm decreased by 20 to 30% after storage at 13°C for 6 months; and it decreased during the curing treatment. Wrapping the storage container with polyethylene film (0.03 mm thickness) created an en-vironment with a high humidity, suppressed weight loss, and made the surface color light-er. It seemed that high humidity (ca. 95% RH) was suitable for maintaining the surface color of sweet potatoes during the storage at 13°C.
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