. 2023 Jan 6;12(2):261. doi: 10.3390/foods12020261

Table 2.

Descriptive statistics of sweet potato tuberous root quality changes.

Parameters	Range	Min	Max	Mean	S.D.	C.V.	Variety
Hardness (N)	69.44	72.82	142.26	105.86	14.16	13.38%	**
Adhesiveness (mJ)	11.36	0.91	12.27	5.08	2.80	55.09%	**
Cohesiveness	0.12	0.17	0.29	0.21	0.02	10.02%	**
Springiness (mm)	3.86	3.92	7.78	5.11	0.50	9.76%	**
Gumminess (N)	13.88	15.80	29.68	21.82	3.16	14.48%	**
Chewiness (mJ)	98.93	73.96	172.89	111.95	19.85	17.73%	**
Fructose (mg⋅g⁻¹)	110.08	3.42	113.50	24.64	21.54	87.43%	**
Sucrose (mg⋅g⁻¹)	123.91	22.50	146.41	86.42	24.16	27.96%	**
Glucose (mg⋅g⁻¹)	127.66	3.81	131.48	27.81	24.46	87.95%	**
Lignin (mg⋅g⁻¹)	3.15	0.38	3.53	2.36	0.68	28.74%	**
Soluble pectin (mg⋅g⁻¹)	1.71	0.84	2.56	1.47	0.37	25.00%	**
Hemicellulose (mg⋅g⁻¹)	145.97	158.43	304.40	223.63	33.77	15.10%	**
Protopectin (mg⋅g⁻¹)	7.93	10.38	18.31	13.40	1.77	13.20%	**
Cellulose (mg⋅g⁻¹)	12.92	65.77	78.68	73.11	2.92	3.99%	**
Moisture content (%)	26.20	60.11	86.31	70.82	5.14	7.26%	**
Starch content (%)	45.33	41.23	86.56	70.82	8.40	11.86%	**

Note: Range, difference between maximum and minimum; Min, minimum; Max, maximum; Mean, mean of all samples; SD, standard deviation of all samples; CV, coefficient of variation for all samples; ** significant differences at the 0.01 threshold.