Fig 3. Effects of cooking methods on reducing and non-reducing sugars in storage roots from different sweetpotato cultivars.

(A) cultivar “Xinxiang”, (B) cultivar “Zimei”, (C) cultivar “Jinyu”, (D) cultivar “Yuzishu263”. Different small letters represent significant difference at 0.05 levels of the same kind of sugar among all cultivars under the same treatment. “Total content” in the Figure means “total sugar content.”