. 2012 Aug 25;51(10):2535–2543. doi: 10.1007/s13197-012-0776-y

Table 1.

Changes in moisture, allantoin, starch, total sugars, reducing sugars, amylase activities and protein of Chinese yam tubers during storage at ambient conditions and at cold temperature and packaged conditions (n = 3)

	Storage period (days)
	0	3	6	9	12	18	24	30	36	45
Moisture content (%)
Ambient conditions	68.0 ± 0.00^a	65.1 ± 0.14^b	63.7 ± 0.52^c	61.6 ± 0.54^g	61.3 ± 0.53^gh	61.3 ± 0.58^gh	60.6 ± 0.42^h	58.3 ± 0.40^d	57.4 ± 0.43^e	56.5 ± 0.30^f
4 °C and packaged conditions	68.0 ± 0.00^a	67.9 ± 0.02^d**	67.8 ± 0.00^df**	67.6 ± 0.03^ef**	67.5 ± 0.12^e**	67.5 ± 0.04^e**	67.2 ± 0.25^b**	67.1 ± 0.20^bc**	67.0 ± 0.11^c**	66.9 ± 0.12^a**
Allantion content (mg/g)
Ambient conditions	2.0 ± 0.12^a	3.4 ± 0.14^fg	5.4 ± 0.13^b	3.1 ± 0.18^g	3.6 ± 0.15^fh	6.0 ± 0.19^c	3.8 ± 0.22^f	4.2 ± 0.25^d	4.7 ± 0.16^e	4.7 ± 0.10^e
4 °C and packaged conditions	2.0 ± 0.15^a	5.5 ± 0.19^b**	2.4 ± 0.22^d**	2.7 ± 0.25^df*	6.0 ± 0.20^c**	3.0 ± 0.14^f**	2.8 ± 0.25^f**	3.4 ± 0.18^e**	3.7 ± 0.22^e**	3.7 ± 0.14^e**
Starch content (%)
Ambient conditions	45.0 ± 1.60^cb	53.0 ± 1.20^d	56.9 ± 1.70^e	59.3 ± 1.50^e	58.0 ± 1.70^e	57.4 ± 1.90^e	53.9 ± 1.60^d	47.0 ± 1.20^c	43.8 ± 2.00^b	42.0 ± 1.30^a
4 °C and packaged conditions	45.0 ± 1.20^df	46.0 ± 1.60^fg**	47.8 ± 1.00^eg**	49.8 ± 1.70^e**	47.4 ± 1.50^ef**	43.5 ± 1.50^cd**	41.7 ± 1.60^c**	36.8 ± 1.90^b**	34.7 ± 1.30^ab**	33.0 ± 1.00^a**
Total sugars content (%)
Ambient conditions	6.5 ± 0.29^a	8.1 ± 0.21^b	8.9 ± 0.29^c	9.3 ± 0.41^cd	9.4 ± 0.60^cd	9.5 ± 0.23^cd	9.5 ± 0.44^d	9.6 ± 0.33^d	9.7 ± 0.38^d	9.8 ± 0.40^d
4 °C and packaged conditions	6.5 ± 0.29^a	12.0 ± 0.70^b**	12.9 ± 1.39^bc**	13.0 ± 1.25^bc**	13.5 ± 0.76^cd**	14.0 ± 0.45^cd**	14.1 ± 0.46^cd**	14.3 ± 0.73^cd**	14.6 ± 0.74^d**	14.9 ± 1.00^d**
Reducing sugars content (%)
Ambient conditions	1.5 ± 0.15^a	1.6 ± 0.19^ab	1.7 ± 0.14^ad	1.8 ± 0.12^bd	1.9 ± 0.16^de	2.0 ± 0.18^e	2.1 ± 0.17^ce	2.1 ± 0.14^ce	2.2 ± 0.15^ce	2.3 ± 0.10^c
4 °C and packaged conditions	1.5 ± 0.15^a	2.6 ± 0.22^b**	3.3 ± 0.32^c**	3.6 ± 0.19^d**	3.9 ± 0.2^df**	4.2 ± 0.18^fg**	4.4 ± 0.21^gh**	4.5 ± 0.15^eg**	4.6 ± 0.17^eh**	4.7 ± 0.16^e**
Amylase activities (mg·min⁻¹·g⁻¹)
Ambient conditions	1.3 ± 0.10^a	1.5 ± 0.09^b	1.9 ± 0.12^c	1.9 ± 0.14^c	1.8 ± 0.15^cd	1.8 ± 0.14^cd	1.6 ± 0.13^bd	1.6 ± 0.15^b	1.6 ± 0.12^ab	1.6 ± 0.10^a
4 °C and packaged conditions	1.3 ± 0.12^a	2.9 ± 0.09^b**	3.7 ± 0.20^c**	4.6 ± 0.23^d**	4.8 ± 0.26^de**	4.6 ± 0.22^d**	4.4 ± 0.21^f**	4.1 ± 0.20^fg**	3.9 ± 0.19^cg**	3.6 ± 0.16^c**
Protein content (%)
Ambient conditions	13.0 ± 0.20^a	13.5 ± 0.40^ab	14.0 ± 0.38^bc	14.5 ± 0.40^cd	15.0 ± 0.50^d	14.9 ± 0.34^d	14.8 ± 0.30^d	14.7 ± 0.36^d	14.6 ± 0.31^d	14.6 ± 0.21^cd
4 °C and packaged conditions	13.0 ± 0.20^a	14.5 ± 0.37^b**	16.0 ± 0.45^c**	17.0 ± 0.50^e**	17.8 ± 0.53^d**	17.7 ± 0.42^d**	17.5 ± 0.39^d**	17.3 ± 0.47^d**	17.0 ± 0.30^e**	16.9 ± 0.34^e**

^a–hDifferent letters in the same row mean significant differences at p < 0.05 as measured by Duncan’s multiple test

*Correlation is significant at the 0.05 level. ** Correlation is significant at the 0.01 level