International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 2609-2615

Efficiency of Sweet Potato (Ipomoea batatas L.) Genotypes in Retention of Processing Qualities under Ambient Conditions
Prathiksha* and K. Ramachandra Naik
Department of PHT, UHS Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India
*Corresponding author

Sweet potato (Ipomoea batatas L.) is the sixth most important crop grown worldwide after wheat, rice, maize, potato and cassava and is considered as staple food in many developing countries. The largest quantity of sweet potato production is noticed in Asia and the Pacific Islands (93% of global production). However, sweet potatoes face the problem of weevils, shrinkage and loss of nutrients in storage. Therefore, present research on shelf-life and physicochemical parameters of 12 different sweet potato genotypes were studied in order to determine the varieties for better storage. Among those, the genotype BSP1was found to be good and exhibited superior qualities like high dry matter (61.7%), low values for TSS (4.4 °Brix), reducing and non reducing sugars (0.67 and 0.21%), starch (0.60%) and physiological loss in weight (13.5%)throughout the storage period. The genotypes Sree Bhadra and BSP23 were the next best genotypes to maintain all the above mentioned characters.

Keywords: Sweet potato, Genotypes, Ambient conditions

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How to cite this article:

Prathiksha and Ramachandra Naik, K. 2019. Efficiency of Sweet Potato (Ipomoea batatas L.) Genotypes in Retention of Processing Qualities under Ambient Conditions.Int.J.Curr.Microbiol.App.Sci. 8(6): 2609-2615. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.