Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots.

Generally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post-harvest storage. This study is a major step forward in sweetpotato breeding by providing a better understanding of how α- and β-amylase activity are inter-associated with several culinary quality attributes. This article is protected by copyright. All rights reserved.