SUMMARY9 Varieties of sweetpotatoes (lpomoea batatas) were harvested from con trolled experimental plots, graded, cured 5 to 7 days and stored for 5 months at 15.5°C and 80‐85 r.h. Centennial, Canbake, Georgia Red, Copperskin Goldrush, Gem, Coastal Sweet, Julian, Nuggett and Puerto Rico were analyzed after curing and after storage for °Brix, acidity, solids, total lipids, levels of nonphospholipids, cephalin, lecithin and fatty acid composition of each lipid. Variations in mean measurements were °Brix 13.5–15.7, solids 24.6–31.8, pH 5.92–6.06; acidity 0.134–0.178 and lipids 1.21–2.50. Each of these was significantly influenced by variety of potato and by storage. Most of the fatty acids in total lipids and lipid fractions were influenced significantly by variety and storage of potatoes. Although changes in many of these measurements were significantly correlated, it was correlated that most of the changes during this “ideal” storage were not particularly related to variety since very few variety‐by‐storage interactions were sta
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