Establishment and application of evaluation system for sweet potato taste by statistics

摘要

Nutritional factors including starch,reducing sugar,saccharose,proteins,vitamin C,Diet fiber, PCarotene,were measured for different varieties of sweetpotatoes. Furthermore,an evaluation equation (p=0. 0298, F=701. 3035, R=1. 0, adjusted R square=0. 999 3) was establ ished for sweetpotato taste. It showed that the evaluation equation could be validated statistically. It was confirmed that the scores obtained from the equation agreed with the score shown by people's mouth taste. The results demonstrated that all factors we measured showed strong correlation with sweetpotato taste, in the order of importance being diet fiber,proteins,PCarotene,starch,reducing sugar,sucrose and vitamin C. From taste evaluation for sweetpotatoes after different storage periods, it showed that different sweetpotato varieties required different days of storage to show improved taste.