Ayamurasaki

[CHARACTERISTICS] Skin is a dark reddish-purple; flesh is deep purple.Long and spindle shaped, with a fairly regular shape. High anthocyan content. The world's first variety used for pigment. Superior to the domestic "Yamakawa murasaki" and anthocyan type "Kyushu No. 109" in pigment content and yield. [APPLICATIONS] Other than its use for anthocyan pigment, suited for brewing and for processed foods such as pastes. [EXAMPLES OF PROCESSED FOODS] Beverages, wine, beer, paste and flour

Data of Characteristics

1. Advantages	2. Disadvantages
High anthocyan pigment content Excellent yield	Under mulch cultivation, tubers tend to become longer. Only average resistance to black rot disease. Characteristics comparison.

3. Characteristics comparison

Characteristics		Ayamurasaki	Kyushu No.109	Kokei No.14
Tuber shape		Long and spindle shaped	Long and spindle shaped	Spindle shaped
Tuber skin color		Dark reddish purple	Dark reddish purple	Red
Tuber flesh color		Deep purple	Deep purple	Yellowish white
Tuber appearance		Better	Better	Midium
Brix of steamed sweetpotato (%)		3.8	4.6	4.5
Resistance to diseases and insect pests	Black rot disease	Medium	Medium	Weak
	Root-knot nematode	Slightly strong	Slightly strong	Slightly weak
	Root-lesion nematode	Medium	Slightly strong	Slightly weak
Storability		Somewhat easy	Easy	Somewhat easy

4. Harvest findings

	Ayamurasaki		Kyushu No.109		Kokei No.14
Cultivation area characteristics (year)	Harvest kg/a(%)	Dry cut rate(%)	Harvest kg/a(%)	Dry cut rate(%)	Harvest kg/a(%)	Dry cut rate(%)
Cultivation area
Standard cultivation (1991-1994)	192	35.1	124	30.0	174	32.1
Early-harvest cultivation (1992-1994)	149	35.2	82	30.1	179	33.4

5. Color value (Caltivation area)

Variety name	1992-1993		1992		1992	1994
	Standard	Early cultivation	Late planting	Heavy fertilization	Long-term mulch	Heavy-fertilization long-term mulch
Ayamurasaki	9.2	10.0	12.5	11.0	8.4	8.9
Kyushu No. 109	5.8	5.8	7.5	6.1	7.1	-

[Note] Measurement of color values was based on the FAO standardization method.