Abstract
Abstract The effects of bruising and chilling on color, hardcore, and carbohydrate composition in âCentennialâ and âGeorgia Jetâ sweet potato roots (Ipomoea batatas (L.) Lam.) were observed after baking and boiling. âCentennialâ was better in color than âGeorgia Jetâ by both cooking methods. There was a general increase in discoloration as storage was extended to 10 days. Baked roots were better in color than boiled by both Hunter Color Difference Meter and sensory scores. The incidence of hardcore was higher in âGeorgia Jetâ, and the amount increased with storage time at 2°C. Bruising did not influence hardcore, but bruised lots had more discoloration and received lower color scores. âCentennialâ was higher than âGeorgia Jetâ in all carbohydrates except cellulose. All carbohydrates decreased during 10-day storage except sugars and water-soluble pectin. Cooking by baking converted more starch to sugar than boiling. Significant interactions occurred among cultivar, storage temperature, storage time, and cooking method that influenced the interpretation of the results.
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