Carbohydrate components in sweetpotato storage roots: their diversities and genetic improvement

Kitahara, Kuninori; Nakamura, Yoshiyuki; Otani, Motoyasu; Hamada, Tatsuro; Nakayachi, Osamu; Takahata, Yoshihito

doi:10.1270/jsbbs.16135

Cited by 45 publications

(34 citation statements)

References 84 publications

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“…This will assist breeding programmes to select varieties that make better quality sweetpotato fried products. Acceptable levels of sugary taste, which were noted to vary amongst consumers, probably relate to amylases, which vary amongst genotypes and are activated during cooking (Kitahara et al ., 2017). Amylase activity during cooking results in starch hydrolysis, maltose accumulation and associated production of thermally induced flavour compounds particularly related to the Maillard reaction (Kays & Wang, 2000).…”

Section: Resultsmentioning

confidence: 99%

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Ssali¹,

Carey²,

Imoro³

et al. 2020

Int J of Food Sci Tech

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Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.

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Section: Resultsmentioning

confidence: 99%

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Ssali¹,

Carey²,

Imoro³

et al. 2020

Int J of Food Sci Tech

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“…Texture and sweetness determine the eating quality of sweetpotato, both of which depend on the quality and quantity of carbohydrates such as cellulose, hemicellulose, pectin, starch, and sugars (Reeve 1967). Starch is the most important carbohydrate in sweetpotato storage root and its composition, size, and shape of granules contributes to eating quality (Reeve 1967;Kitahara et al 2017).…”

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confidence: 99%

Quantitative trait loci and differential gene expression analyses reveal the genetic basis for negatively associated β-carotene and starch content in hexaploid sweetpotato [Ipomoea batatas (L.) Lam.]

et al. 2019

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Key message β-Carotene content in sweetpotato is associated with the Orange and phytoene synthase genes; due to physical linkage of phytoene synthase with sucrose synthase, β-carotene and starch content are negatively correlated. Abstract In populations depending on sweetpotato for food security, starch is an important source of calories, while β-carotene is an important source of provitamin A. The negative association between the two traits contributes to the low nutritional quality of sweetpotato consumed, especially in sub-Saharan Africa. Using a biparental mapping population of 315 F 1 progeny generated from a cross between an orange-fleshed and a non-orange-fleshed sweetpotato variety, we identified two major quantitative trait loci (QTL) on linkage group (LG) three (LG3) and twelve (LG12) affecting starch, β-carotene, and their correlated traits, dry matter and flesh color. Analysis of parental haplotypes indicated that these two regions acted pleiotropically to reduce starch content and increase β-carotene in genotypes carrying the orange-fleshed parental haplotype at the LG3 locus. Phytoene synthase and sucrose synthase, the rate-limiting and linked genes located within the QTL on LG3 involved in the carotenoid and starch biosynthesis, respectively, were differentially expressed in Beauregard versus Tanzania storage roots. The Orange gene, the molecular switch for chromoplast biogenesis, located within the QTL on LG12 while not differentially expressed was expressed in developing roots of the parental genotypes. We conclude that these two QTL regions act together in a cis and trans manner to inhibit starch biosynthesis in amyloplasts and enhance chromoplast biogenesis, carotenoid biosynthesis, and accumulation in orange-fleshed sweetpotato. Understanding the genetic basis of this negative association between starch and β-carotene will inform future sweetpotato breeding strategies targeting sweetpotato for food and nutritional security.

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“…produced storage roots, and our general observations suggest that the I. batatas cultivars studied were more tolerant to drought than the CWR studied. Sweetpotato storage roots are mainly composed of starch (Amankwaah, 2019; Kays & Bouwkamp, 1985; Kitahara et al., 2017). It is possible that the storage roots served as a source/reserve of carbohydrate that allowed the plant to continue to perform its “normal” metabolic activities even under water stress.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the potential of wild Ipomoea spp. for the improvement of drought tolerance in cultivated sweetpotato Ipomoea batatas (L.) Lam

Nhanala

Yencho

2020

Crop Science

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Sweetpotato [Ipomoea batatas (L.) Lam] is cultivated worldwide, and it is a staple food in many developing countries. In some regions (e.g., Africa) drought is a major production constraint that results in significant yield loss. Climate change is predicted to result in even greater losses due to long periods of drought and elevated temperatures. The goal of this study was to assess the potential of wild Ipomoea spp. as a source of drought tolerance in cultivated sweetpotato. We evaluated the drought tolerance of I. batatas, I. cynanchifolia, I. leucantha, I. trifida and I. triloba in a randomized complete block design, with five levels of simulated drought: control (daily irrigation), and no irrigation for 7, 9, 21 and 50 days. We observed that post drought re-irrigation of the wild species subjected to 21 days of stress resulted in plant recovery and an increase of the stomatal conductance of up to 99% in I. leucantha. However, under extreme stress (50 d) the wild plants did not respond to re-irrigation, resulting in up to 89% (I. leucantha) plant mortality. The wild species did not produce storage roots, while the I. batatas cultivars produced storage roots. Under 50 days of stress I. batatas had a survival rate between 44% (cv. Tanzania) and 89% (cv. Beauregard). We concluded that the wild genotypes screened may not be a valuable source of germplasm for drought tolerance and that significant levels of drought tolerance may exist in cultivated sweetpotato. Abbreviations: CWR, Crop wild relatives; NCSU, North Carolina State University. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Carbohydrate components in sweetpotato storage roots: their diversities and genetic improvement

Cited by 45 publications

References 84 publications

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Quantitative trait loci and differential gene expression analyses reveal the genetic basis for negatively associated β-carotene and starch content in hexaploid sweetpotato [Ipomoea batatas (L.) Lam.]

Assessment of the potential of wild Ipomoea spp. for the improvement of drought tolerance in cultivated sweetpotato Ipomoea batatas (L.) Lam

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