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Changes in total starch content (% DM) of five sweetpotato varieties subjected to different postharvest handling and storage conditions: (a) Fresh roots stored under room conditions (23–26°C and 70–80% relative humidity), (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)
