Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Abstract

Sweetpotato [Ipomoea batatas (L.) Lam.] roots of two Hawaii-grown clones were treated with 100 to 600 Gy X-ray irradiation and evaluated for quality before and after cooking. Root moisture content, surface color, and glucose and fructose concentrations were not affected by irradiation treatment for either the red-skin, yellow-flesh (RY) or the white-skin, purple-flesh (WP) clones. Firmness decreased at higher doses for RY roots, but not for WP roots. The alcohol insoluble solids and the starch concentrations of raw roots decreased linearly in response to increasing dose for both clones. Maltose decreased at higher doses in cooked RY roots only. Irradiation had the greatest effect on sucrose concentrations, which increased linearly in response to dose as starch concentrations decreased. A sensory panel perceived sweetpotato roots treated with 600 Gy irradiation as sweeter than control roots. Panelists found the overall acceptability to be the same for control and 600 Gy treated roots for both clones.