Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweetpotato cultivars

Abstract

Losses of carotenoids during storage were considered to be more of a nutritional constraint to the utilisation of dried sweetpotato than losses occurring during drying. The relationship between characteristics of the cultivars and losses of carotenoids during drying should be taken into account in selection of cultivars for processing.