Comparison of quality characteristics among 20 sweet potato varieties

The analysis of quality characteristics of sweet potato is an important basis for the selection and utilization of sweet potato varieties. The nutritional indexes (sugar content, drying rate, amylose content, amylopectin content, anthocyanin content), structural indexes (hardness, elasticity, cohesion, adhesibility, chewiness, resilience) and chroma of 20 sweet potato varieties were measured and significant analysis was conducted. The nutritional value, texture quality and processing suitability were evaluated. The results showed that the dry weight rates of sweet potato varieties 197-4 (36.2%) and 196-16 (33.5%) were high and 193-3 was low compared with other varieties, indicating varieties 197-4 and 196-16 were more suitable for flour production, and 193-3 were more suitable for fresh food. The single potato weight of 193-16 was the largest (674 g), and that of 198-2 was the smallest (143 g). The acre yield of 193-16 was the highest, which was 42 000 kg/hm², and the acre yield of 197-37 is the lowest, which was 25 500 kg/hm². The variety 197-37 was suitable for pigment extract due to the highest anthocyanin content (38.3 µg/g), and the drying rate was 31.2%, which was suitable for the promotion of starch processing sweet potato varieties. The yield of 42 000 kg fresh sweet potato per hectare can process 560 kg of starch, with an output value of about 3930 US dollars per hectare. These findings can guide sweet potato breeding and processing decisions.