Amylolytic Activity in Selected Sweetpotato (<i>Ipomoea batatas</i> Lam) Varieties during Development and in Storage

Abstract

Sweetpotato varieties (five) were investigated for changes in α - and β -amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α - and β -amylase activities in development were monitored from 10 weeks after planting. At physiological maturity, sweetpotato roots were harvested and subjected to various conditions: freshly harvested roots and cured roots (spread under the sun for four days at 29℃ - 31℃ and 63% - 65% relative humidity), stored at ambient conditions (23℃ - 26℃ and 70% - 80% relative humidity) and in a semi-underground pit (19℃ - 21℃ and 90% - 95% relative humidity). Generally α - and β -amylase activities increased during development with NASPOT 9 and 10 consistently registering the highest activities and NASPOT 1 the lowest activity. Generally, maximum α -amylase activities were achieved at week 3 in ambient stores for NASPOT 9 and NASPOT 10 at 0.930 and 0.897 CU/g, respectively. Maximum β -amylase activity was achieved in ambient stores at week 3 and 4 for fresh and cured NASPOT 9 at 806 and 782 BU/g, respectively. Generally, curing and storing sweetpotatoes in ambient conditions registered the highest amylase activity. Maximum α - and β -amylase activities were registered at 67℃ - 68℃ and 58℃ - 60℃, respectively. These findings provide information for controlled modification of amylase activities of these sweetpotato varieties for product development efforts and monitoring the shelf life of the roots during storage.