Chemical and geographical assessment of the sweetness of the cultivated sweetpotato clones of the world
Chemical and geographical assessment of the sweetness of the cultivated sweetpotato clones of the world
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DOI：
10.21273/jashs.130.4.591
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发表时间：
2005-07-01
影响因子：
1.9
通讯作者：
McLaurin, WJ
中科院分区：
文献类型：
--
作者：
Kays, SJ;Wang, Y;McLaurin, WJ
甜度是表征甘薯风味的主要感官属性，已知甜度在无性系之间差异很大。LAM.]。来自美国农业部国家植物种质系统收集的272个无性系测定了烘烤根的相对甜度，以蔗糖当量表示。这些无性系来自34个国家，2002年这些国家的甘薯总产量占世界总产量的93%。根据单糖的浓度和相对甜度，将个体无性系分为五类，用数值表示为每100克干重的蔗糖当量：极高08；高29-37；中等21-28；低12-20；以及不甜
Sweetness, which is known to vary significantly among clones, is the dominant sensory attribute characterizing the flavor of sweetpotatoes [Ipomoea batatas (L.) Lam.]. The relative sweetness of baked roots, expressed as sucrose equivalents, was determined for 272 clones from the U.S. Department of Agriculture National Plant Germplasm System collection. The clones were from 34 countries that collectively produced 93% of the world's sweetpotato production in 2002. Individual clones were separated into five categories based upon the concentration and relative sweetness of individual sugars, expressed numerically as sucrose equivalents per 100 g dry mass: very high 08; high 29-37; moderate 21-28; low 12-20; and nonsweet