@article{amankwaah_williamson_reynolds_ibrahem_pecota_zhang_olukolu_truong_carey_felde_et al._2023, title={Development of NIRS calibration curves for sugars in baked sweetpotato}, volume={7}, ISSN={["1097-0010"]}, DOI={10.1002/jsfa.12800}, abstractNote={AbstractBackgroundVariability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High‐throughput phenotyping is required to breed varieties that satisfy consumer preferences.ResultsNear‐infrared reflectance spectroscopy (NIRS) calibration curves were developed for analysing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2c) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross‐validation (R2cv) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross‐validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotato storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross‐validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population.ConclusionsNIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Amankwaah, Victor A. and Williamson, Sharon and Reynolds, Rong and Ibrahem, Ragy and Pecota, Kenneth V. and Zhang, Xiaofei and Olukolu, Bode A. and Truong, Van-Den and Carey, Edward and Felde, Thomas Zum and et al.}, year={2023}, month={Jul} } @article{amankwaah_williamson_olukolu_truong_carey_ssali_yencho_2023, title={Interrelations of & alpha;- and & beta;-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots}, volume={7}, ISSN={["1097-0010"]}, url={https://doi.org/10.1002/jsfa.12832}, DOI={10.1002/jsfa.12832}, abstractNote={AbstractBACKGROUNDLittle information is available on α‐ and β‐amylase activity and their associations with starch, sugars and other culinary qualities in sweetpotato. The present study aimed to assess sweetpotato storage root α‐ and β‐amylase activity in relation to starch, sugars, β‐carotene content and storage root flesh color.RESULTSα‐ and β‐amylase activity (α‐AA and β‐AA) were assayed from a Tanzania (T) × Beauregard (B) genetic mapping population in their uncured (raw), cured and stored (approximately 11 weeks) forms during 2016 and 2017. Ceralpha and Betamyl methods, with modifications to suit a high‐throughput microplate assay format, were used to quantify α‐AA and β‐AA, respectively. Storage root dry matter, starch, glucose, fructose, sucrose and β‐carotene content were predicted using near infrared reflectance spectroscopy. There was little relationship (r2 = 0.02–0.08, P ≤ 0.05 in 2016 and r2 = 0.05–0.11, P ≤ 0.05 in 2017) between α‐AA and β‐AA. We observed negative linear associations between α‐AA and dry matter content and generally no correlations between β‐AA and dry matter content. β‐AA and sugars were weakly positively correlated. β‐AA and β‐carotene content were positively correlated (r = 0.3–0.4 in 2016 and 0.3–0.5 in 2017).CONCLUSIONGenerally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post‐harvest storage. The present study is a major step forward in sweetpotato breeding in terms of providing a better understanding of how α‐ and β‐amylase activity are inter‐associated with several culinary quality attributes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Amankwaah, Victor A. A. and Williamson, Sharon and Olukolu, Bode A. A. and Truong, Van-Den and Carey, Edward and Ssali, Reuben and Yencho, George Craig}, year={2023}, month={Jul} }