%0 Journal Article %A SHEN Shengfa %A WU Liehong %A LI Bing %T Analysis on Quality Characteristics of Sweet Potato With High Carotene Under Early Harvest Cultivation %D 2017 %R 10.11869/j.issn.100-8551.2017.01.0088 %J Journal of Nuclear Agricultural Sciences %P 88-95 %V 31 %N 1 %X In order to study the edible quality differences of sweet potatoes with various carotenes under early harvest cultivation, the content and taste index of carotene, dry matter, soluble sugar and reducing sugar were determined from 60 strains by early harvest cultivation test. In addition, the difference in nutrition and taste of different carotene groups, tuber swell types, and dry matter types were compared, and the correlations between nutritional composition, taste, and yield traits of tuber were analyzed. The results showed that reducing sugar content and taste of cooked potatoes had certain advantages in high carotene group, and the advantage of viscosity was very significant in taste index. In high carotene group, nutrition and taste of early swelling type were significantly better than late swelling type, and its taste was comparable to early swell type in medium carotene group, significantly better than early swelling type in low carotene group. The sugar in cooked storage root and taste of medium dry matter type in high carotene group were comparable to medium dry matter type in medium carotene group, significantly better than other dry matter type in different carotene groups. The taste of orange-fleshed sweet potato was mainly related to its soluble sugar content in cooked tuber and characteristics of tuber swelling. In brief, under early harvest cultivation, sweet potato with high carotene could bring about good performance of edible quality, and the varieties with root early swelling, medium dry matter content and soluble sugar content of more than 12% in cooked tuber should be selected as early harvest cultivation. The research results could provide a basis on food utilization and varieties choice of sweet potato with high carotene. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2017.01.0088