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Description
Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for ice cream. Dr. Gao wants his variety of purple sweet potato to be more palatable. Gao earned the coveted USDA-National Institute of Food and Agriculture 1890 Institution Capacity Building Grant to support his research. The project will focus on developing a variety that is enjoyable in its natural state and is moist and tastefully sweet. Gao states, “This funding will enable us to conduct field testing of a new purple-sweet potato hybrid for public release, and studies to better understand the anthocyanin synthesis or the formation of purple flesh color.”
Publication Date
4-28-2021
Department
College of Agriculture and Human Sciences
Date of Digitization
8/3/2021
Document Version
Final Version
County
Waller
Contributing Institution
John B Coleman Library
City of Publication
Prairie View
Media Type
Document
Rights
© 2021 Prairie View A & M University
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
MIME Type
Application/PDF
Publisher
Prairie View A&M University
Keywords
Sweet potato genomics, phylogenetic, hexaploid sweet potato genome, starch biosynthesis
Disciplines
Agricultural Education | Agricultural Science | Food Microbiology | Laboratory and Basic Science Research
Recommended Citation
Gao, M. (2021). Purple variety of sweet potato. Retrieved from https://digitalcommons.pvamu.edu/datasets-collection/2
Included in
Agricultural Education Commons, Agricultural Science Commons, Food Microbiology Commons, Laboratory and Basic Science Research Commons