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    Abstract
2013 (Vol. 5, Issue: 05)
Article Information:

Effect of Different Harvest Stages on Nutritional Components of Purple Yam

Jingtian Yang and Yan Shi
Corresponding Author:  Yan Shi 

Key words:  Anthocyanins, &beta-carotene, dietary fiber, purple yam, selenium, starch,
Vol. 5 , (05): 650-654
Submitted Accepted Published
January 31, 2013 February 25, 2013 May 05, 2013
Abstract:

The effect of different harvest stages on nutritional components of purple yam had been studied in the open field. The results showed that the content of anthocyanins in purple yam turberous root was the highest, while the content of dietary fiber and starch moderate during the first harvest stage; the content of anthocyanins, dietary fiber and starch began to decline during the second harvest stage; the content of all three gained some instead during the third harvest stage and the content of dietary fiber and starch was the highest; the content of &beta-carotene and selenium in purple yam turberous root was stable during all harvest stages. In summary, the date between September 30th and October 15th which purple yam turberous root containing higher levels of nutrients and is the best harvest stage.
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  Cite this Reference:
Jingtian Yang and Yan Shi, 2013. Effect of Different Harvest Stages on Nutritional Components of Purple Yam.  Advance Journal of Food Science and Technology, 5(05): 650-654.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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