Interrelations of α‐ and β‐amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

Generally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post-harvest storage. The present study is a major step forward in sweetpotato breeding in terms of providing a better understanding of how α- and β-amylase activity are inter-associated with several culinary quality attributes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.