Figure 1.

Total glucose content (g 100 g⁻¹ fw) in raw and cooked pulp from sweet potato and winter squash varieties stored for different times. Means ± SEM (n = 6). Different lowercase letters on each column, for sweet potatoes or winter squash, indicate statistical differences (Tukey, p ≤ 0.05) between varieties for each process (raw or cooked) and storage time. Uppercase letters indicate statistical differences between storage times for each variety and process (raw or cooked). * denotes statistical differences by Student’s t test (p ≤ 0.05) between process (raw and cooked) in each variety and storage time.