AbstractThe processing and canning quality of the sweetpotato varieties U.P.R. 3 and Rico was studied. Unprocessed roots of the Rico variety were found higher in moisture and sugar than the U.P.R. 3, but the U.P.R. 3 was found to contain more B carotene. Processing losses for the Rico were 6 percent higher than for the U.P.R. 3. The higher processing losses for the Rico are caused by a higher loss during lye-peeling. There was very little difference in the quality of the sirup-packed potatoes of the two varieties. Tasters were unable to establish preference in regard to over-all quality of either.
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