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Use of Sweet Potato (Ipomoea batatas) Leaf Tips as Vegetables III. Organoleptic Evaluation†

Published online by Cambridge University Press:  03 October 2008

R. L. Villareal ,
S. C. Tsou ,
S. C. Chiu  and
S. H. Lai
R. L. Villareal
Affiliation:
Asian Vegetable Research and Development Center (AVRDC), PO Box 42, Shanhua, Tainan 741, Taiwan, Republic of China
S. C. Tsou
Affiliation:
Asian Vegetable Research and Development Center (AVRDC), PO Box 42, Shanhua, Tainan 741, Taiwan, Republic of China
S. C. Chiu
Affiliation:
Asian Vegetable Research and Development Center (AVRDC), PO Box 42, Shanhua, Tainan 741, Taiwan, Republic of China
S. H. Lai
Affiliation:
Asian Vegetable Research and Development Center (AVRDC), PO Box 42, Shanhua, Tainan 741, Taiwan, Republic of China
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Summary

Blanched leaf tips of ten sweet potato cultivars were evaluated for eating qualities such as tenderness, flavour, stem and leaf colour, and hairiness to determine selection criteria. Some cultivars compared favourably with the control in most quality attributes, with a general agreement on the acceptability ranking of three cultivars. Stepwise multiple regression analysis suggested that all the quality attributes studied are important in predicting general acceptability of blanched tips, but the use of stem colour and hairiness for initial selection should be sufficient to reduce the number of lines prior to further evaluation.

Information

Type
Research Article
Information
Experimental Agriculture , Volume 15 , Issue 2 , April 1979 , pp. 123 - 127
Copyright
Copyright © Cambridge University Press 1979

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References

REFERENCES

Draper, N. R. & Smith, H. (1966). Applied Regression Analysis. New York: Wiley.Google Scholar
Villareal, R. L. & Opeña, R. T. (1976). Amer. Horticulturist 55, 22.Google Scholar
Villareal, R. L., Tsou, S. C. S., Lin, S. K. & Chiu, S. C. (1979). Expl Agric. 15, 113.CrossRefGoogle Scholar