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. 2017 Aug 27;5(6):1088–1097. doi: 10.1002/fsn3.496

Figure 2.

Figure 2

Changes in sucrose concentration (% DM) of five sweetpotato varieties subjected to different postharvest handling and storage conditions: (a) Fresh (uncured) roots stored under room conditions (23–26°C and 70–80% RH), (b) Fresh roots stored in the pit (19–21°C and 90–95% RH), (c) Cured roots stored under room conditions (23–26°C and 70–80% RH), and (d) Cured roots stored in the pit (19–21°C and 90–95% RH)