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. 2021 Jun 22;22(13):6641. doi: 10.3390/ijms22136641

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(A) Starch content, amylopectin content, and gelatinization temperature of the samples at 90 d and 130 d; (B) The changes of starch content in sweetpotato before and after steaming; (C) Changes in gelatinization temperature of sweetpotato starch; (D) Amylose content of sweetpotato. The SE of three biological repetitions is shown as an error bar. Bars not sharing a common letter differ (p < 0.05) by one-way ANOVA and Tukey’s multiple comparison test. Asterisks indicate statistical differences between CK and steaming values (p < 0.05, Student’s t-test).