EVALUATION OF BIOCHEMICAL CHANGES IN SWEETPOTATOES DURING LONG-TERM STORAGE AS RELATED TO FRIED-CHIP QUALITY

The project aims to investigate biochemical changes in sweetpotatoes during long-term storage and the effects of these changes on the quality of fried chips. The specific objectives are: 1) determine changes in the levels of sucrose, fructose, glucose, beta-carotene, phenolic acids, and amylase activities in stored roots of selected sweetpotato varieties, 2) evaluate the effect of curing and conditioning of stored roots on sugar content, 3) assess the effects of these biochemical changes on color, texture and flavor of the fried chips.