Effects of Storage Temperature on Nutritional Composition of Sweet Potato Fushu 88

The sweet potato of Fushu 88 were stored under relative humidity of 85% with temperature at 5℃, 10℃, 17℃, respectively, for comparing their nutritive composition in the content of starch, reduced sugar, sucrose, protein, amino acids, vitamin C and crude fiber. The results showed that the storage temperature was an important factor in changing of potatoes component contents. Ten degree Celsius was a proper storage temperature for Fushu 88 in its good preservation quality. At 5℃ storage, the chilling damage with decaying of potatoes were resulted; while over 17℃, the metabolic activities and germination of potatoes were enhanced. The significant correlation between starch and reducing sugar content was found in negative but it was positive significantly in between of protein and amino acids.