Physicochemical evaluation in accessions of sweet potato cultivated in Distrito Federal

D.C. Kalkmann, J.R. Peixoto, S.M.L. Greco
Sweet potato is the fourth most consumed vegetable by the Brazilian population. However, there are few studies on the physicochemical characteristics of the roots in order to increase subsidies for improvement programs of this crop. Total acidity has been frequently determined in studies that evaluate food quality. The total soluble solids content indicates the sugar content in fruits and vegetables. Thus, the aim of this study was to evaluate the quality of roots (starch income, moisture, brix, total acidity and ratio) of 21 accessions and four types of the sweet potato (‘Amarela’, ‘Brazlândia Roxa’, ‘Rainha’ and ‘Roxa Comum’) obtained from growers, and to evaluate the efficiency of the method employed by the estimation of genetic parameters. The experiment was performed under field conditions using a randomized block design with 25 treatments, four replicates and ten plants per plot. The evaluation was made in laboratory, using the methods proposed by Adolfo Lutz (2008). There were significant differences between the materials tested at 1% probability for starch income, total acidity and ratio (relationship between acidity and Brix). Acidity levels were low (range 0.675 to 1.700%). Accessions 1223, 1199, and 1203 had the highest ratio although did they not differ from the others in °Brix. Accessions 1218, 1206, 1197, 1198, 1202, 1190, 1203, and 1229 stood out because of the starch income. The Brix showed correlations with all other characteristics, and the relationship between the coefficients of genetic and environmental variation, and the broad sense heritability were high for starch income, moisture and acidity of the pulp.
Kalkmann, D.C., Peixoto, J.R. and Greco, S.M.L. (2019). Physicochemical evaluation in accessions of sweet potato cultivated in Distrito Federal. Acta Hortic. 1249, 113-118
DOI: 10.17660/ActaHortic.2019.1249.21
https://doi.org/10.17660/ActaHortic.2019.1249.21
Ipomoea batatas, physicochemical characteristics, heritability
English

Acta Horticulturae