Location: Food Science ResearchTitle: Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina
|BARKLEY, SUSAN - North Carolina State University|
|SCHULTHEIS, JONATHAN - North Carolina State University|
|CHAUDHARI, SUSHILA - North Carolina State University|
|JENNINGS, KATHERINE - North Carolina State University|
|Truong, Van Den|
|MONKS, DAVID - North Carolina State University|
Submitted to: HortTechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2017
Publication Date: 4/1/2017
Publication URL: https://handle.nal.usda.gov/10113/5695456
Citation: Barkley, S.L., Schultheis, J.R., Chaudhari, S., Johanningsmeier, S.D., Jennings, K.M., Truong, V.D., Monks, D.W. 2017. Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina. HortTechnology. 27(2):281-290.
Interpretive Summary: This study evaluated the root yield and consumer acceptability of a recently released sweetpotato cultivar, 'Evangeline' compared to the current market leader, 'Covington' for North Carolina production. The two varieties were similar in yield of marketable roots over two growing seasons. Although there were small differences in dry matter content, texture analysis showed that these varieties did not differ significantly in firmness after cooking. Consumers indicated no difference between varieties in their “just about right” moisture level, texture and flavor ratings, but showed a preference for Evangeline flesh color over Covington. Regardless of variety, consumers in this study preferred oven baked over microwaved sweetpotatoes likely due to the higher maltose content and softer texture of the oven baked roots. Overall, consumers indicated that Evangeline is as acceptable as the standard variety Covington.
Technical Abstract: Studies were conducted in 2012 and 2013 to compare Evangeline to various sweetpotato (Ipomoea batatas) varieties (Bayou Belle, Beauregard, Bonita, Covington, NC05-198, and Orleans) for commercial production in North Carolina. In another study, microwaved and oven-baked ‘Evangeline’ and ‘Covington’ sweetpotato roots were subjected to analysis of chemical and physical properties [color, dry matter (DM), texture, and sugar] and to sensory evaluation for determining consumer acceptance. ‘NC05-198’ produced the highest no. 1 grade sweetpotato 600 bushels [bu (50 lb)] per acre and total marketable storage root yield was similar to ‘Bayou Belle’ and ‘Beauregard’ (841, 775, and 759 bu/acre, respectively). No. 1 and marketable root yields were similar between ‘Orleans’ and ‘Beauregard’. However, ‘Orleans’ produced more uniform roots than ‘Beauregard’, in which the latter had higher cull production. ‘Evangeline’ was comparable to no. 1 yield of ‘Bayou Belle’, ‘Orleans’, and ‘Covington’, which indicates the ability of this variety to produce acceptable yields in North Carolina conditions. ‘Covington’ had slightly higher DM than ‘Evangeline’, but instrumental texture analysis showed that these varieties did not differ significantly in firmness after cooking. However, microwaved roots were measurably firmer than oven-baked roots for both varieties. In this study, ‘Evangeline’ had higher levels of fructose and glucose, with similar levels of sucrose and maltose to ‘Covington’. Consumers (n = 100) indicated no difference between varieties in their ‘‘just about right’’ moisture level, texture, and flavor ratings, but showed a preference for Evangeline flesh color over Covington. Consumers in this study preferred oven-baked over microwaved sweetpotato (regardless of variety) and indicated that Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment.