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Sugar concentration and chip color of three orange‐flesh and two white‐flesh sweet potato cultivars were determined after various lengths of storage at different temperatures. Lightest colored chips were produced from roots chipped immediately after harvest and from cultivars which contained the lowest levels of glucose and fructose. Storage of roots at 32°, 15.6°, or 7°C after harvest resulted in increased sucrose, glucose and fructose concentrations and darker colored chips. Manipulation of storage temperature was not successful in lowering reducing sugar concentration in any cultivar.
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David H. Picha (1986) studied this question.
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