J-Red

[CHARACTERISTICS] Skin is light red and flesh is orange.Short and spindle shaped, with a fine appearance. Contains high levels of carotene and less starch. Also contains high levels of water and beta-carotene (35-45 mg/100 g). Suitable for processing because it does not brown when raw, nor does it turn black when steamed. Excellent yield and storability. [APPLICATIONS] Suitable for processed foods, especially beverages. [EXAMPLES OF PROCESSED FOODS] Beverages, paste, puree, French fries

Data of Characteristics

1. Advantages	2. Disadvantages
High-carotene content Low dry matter rate, extremely high yield Excellent storability	Slightly poor sprouting capacity Slightly inferior resistance to black rot disease

3. Characteristics comparison

Characteristics		J-Red	Benihayato	Koganesengan
Tuber shape		Short and spindle shaped	Short and spindle shaped	Spindle shaped, with a swollen lower part
Tuber skin color		Light red	Red	Yellowish white
Tuber flesh color		Orange	Orange	Yellowish white
Tuber appearance		Better	Medium	Medium
Brix of steamed sweetpotato (%)		3.9	4.2	4.5
Resistance to diseases and insect pests	Black rot disease	Slightly weak	Medium	Slightly weak
	Root-knot nematode	Strong	Slightly strong	Slightly weak
	Root-lesion nematode	Slightly strong	Medium	Slightly weak
Storability		Somewhat easy	Medium	Somewhat difficult

4. Harvest findings

	J-Red		Benihayato		Koganesengan
Cultivation area characteristics(year)	Harvest kg/a	Dry cut rate(%)	Harvest kg/a	Dry cut rate(%)	Harvest kg/a	Dry cut rate(%)
Cultivation area(1993-1996)
Standard cultivation	297	25.5	171	25.1	258	35.4
Early-harvest mulch cultivation	187	25.9	88	26.0	203	35.0
Long-term mulch cultivation	368	25.2	241	24.7	361	38.5

5. Quality characteristics (cultivation area)

		J-Red	Benihayato	Koganesengan
Carotene content (1994-1996) mg/100 g dry matter
Standard cultivation		38.6	41.2	-
Early-harvest mulch cultivation		33.8	32.3	-
Long-term mulch cultivation		45.3	48.6	-
Suitability for juice (1992, 1993)
Sensory evaluation	Discoloration	None	A little	-
	Carrot-like smell	None	A little	-
	Taste	Good	Bad	-
Extract rate(%)		41.8	38.5	-

Note:	Comparison with juice that contains raw sweetpotato extract (50%), citric acid (0.2%) and sucrose (5%).
	Discoloration was examined 1 hour after juice preparation.