Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from 'Farm' to 'Table': Progresses, challenges, trends, and prospects

NIR sensors, in conjunction with advanced chemometric algorithms, have proven to be a powerful and efficient tool for intelligent quality evaluation of sweetpotato roots throughout the entire supply chain. By leveraging NIR data in different wavelength ranges, the physicochemical, nutritional and antioxidant compositions, as well as variety classification of sweetpotato roots during the different stages were adequately evaluated, and all findings involving quantitative and qualitative investigations from the beginning to the present were summarized and analyzed comprehensively. All chemometric algorithms including both linear and nonlinear employed in NIR analysis of sweetpotato roots were introduced in detail and their calibration performances in terms of regression and classification were assessed and discussed. The challenges and limitations of current NIR application in quality evaluation of sweetpotato roots are emphasized. The prospects and trends covering the ongoing advancements in software and hardware are suggested to support the sustainable and efficient sweetpotato processing and utilization.

Three Licorice Extracts' Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.