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Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Sweetpotato production, processing and nutritional quality

Author
item Truong, Van Den
item AVULA, RAMESH - Cherry Central
item PECOTA, KENNETH - North Carolina State University
item YENCHO, G. CRAIG - North Carolina State University

Submitted to: Handbook of Vegetables and Vegetable Processing
Publication Type: Book / Chapter
Publication Acceptance Date: 10/17/2017
Publication Date: 2/21/2018
Citation: Truong, V., Avula, R.Y., Pecota, K., Yencho, G. 2018. Sweetpotato production, processing and nutritional quality. In: Siddiq, M. & Uebersax, M.A, editors. Handbook of Vegetables and Vegetable Processing. Ames, IA: Wiley-Blackwell Publishing Co. Chapter 35. p. 811-838.

Interpretive Summary: The article on “Sweetpotatoes” is a chapter in the book entitled “Handbook of Vegetables and Vegetable Processing, 2nd Edition”, edited by Mark Uebersax and Muhammad Siddiq, and published by Blackwell-Wiley & Sons. The chapter covers various aspects of sweetpotato production including botany and physiology, genetics and breeding for varietal improvement, cultural practices, horticultural biochemistry, postharvest handling, storage conditions and packing operations for fresh root markets. The article also describes processing technologies to convert sweetpotatoes into food ingredients such as purees and flours/powders for food applications, various food products such as fried chips, French fries, canned and fermented products, and industrial products namely sugars, starch, natural colorants, chemicals and alcohol. Trends in sweetpotato production, consumption and the potential of this highly nutritious vegetable in meeting the demands on foods rich in carotene and polyphenolic compounds around the world are discussed.

Technical Abstract: With a wide adaptability, sweetpotatoes are growing in many countries around the world; they are ranked the fifth most important food crop in the tropics and the seventh in the world food production. Sweetpotatoes have high nutritional value and sensory versatility in terms of texture and flavor. Depending on the flesh color (white, cream, yellow, orange, purple), sweetpotatoes contain high levels of beta-carotene, anthocyanins, phenolics, dietary fiber, vitamins, minerals, and other bioactive compounds. The beta-carotene in the orange-fleshed sweetpotatoes can play a significant role as a viable long-term food-based strategy for combating vitamin A deficiency around the world. Polyphenolics from purple-fleshed sweetpotatoes exhibited strong radical scavenging activity, which helps reduce the risk of stress-related diseases. This article reviews the recent development in various aspects of sweetpotato production including botany and physiology, genetics and breeding for varietal improvement, cultural practices, horticultural biochemistry, postharvest handling, storage conditions and packing operations for fresh root markets. The article also describes processing technologies to convert sweetpotatoes into: 1) various food products, 2) functional food ingredients, and 3) industrial products. Trends in sweetpotato production, consumption and the potential of this highly nutritious vegetable in meeting the demands on foods rich in carotene and polyphenolic compounds around the world are discussed.