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Title
“Mature‑Tuber‑Free” Sweet‑Potato (Ipomoea batatas) Cultivars: Agronomic Performance, Post‑Harvest Physiology, and Consumer Acceptance PCA showed the first two components explaining 68

Running head: Mature‑Tuber‑Free Sweet‑Potato

Corresponding author:
Dr. Arielle K. Moreno, Department of Plant Sciences, University of Mid‑Valley, 1200 Greenway Rd., Springfield, USA.
Email: akmoreno@umv.edu

PCA showed the first two components explaining 68 % of variance, separating lines by dry‑matter and carotenoid loadings.

The “mature‑tuber‑free” (MTF) phenotype—characterized by the cessation of tuber expansion while retaining high dry‑matter and nutrient density—has emerged as a promising trait for extending the harvest window of sweet‑potato (Ipomoea batatas) and reducing post‑harvest losses. This study integrates field trials, physiological profiling, and sensory analysis to evaluate three newly‑derived MTF lines (MTF‑01, MTF‑02, MTF‑03) against two commercial standards (‘Beauregard’, ‘Covington’). Over two growing seasons (2024‑2025) we measured (i) total tuber yield, (ii) tuber dry‑matter and β‑carotene content, (iii) incidence of post‑harvest physiological disorders (PPD, sprouting), and (iv) consumer preference using a 9‑point hedonic scale (N = 180). MTF lines produced 12–18 % lower fresh‑weight yield but exhibited a 27–35 % increase in dry‑matter (28.5 % ± 1.2 % vs. 21.1 % ± 0.9 % for controls, p < 0.001) and a 22 % rise in β‑carotene concentration (73.4 ± 4.1 µg g⁻¹ vs. 60.2 ± 3.8 µg g⁻¹). Post‑harvest storage trials (0 °C, 85 % RH) revealed a 45 % reduction in PPD severity after 14 days (mean score 2.1 ± 0.3 vs. 3.8 ± 0.4 for controls). Sensory panels rated MTF‑02 highest for texture (mean = 7.6) and overall liking (mean = 7.3), comparable to the commercial standards. A cost‑benefit analysis projected a net economic gain of ≈ $0.12 kg⁻¹ when the extended market window (additional 4 weeks) is factored in.

Keywords: mature‑tuber‑free, sweet‑potato, dry‑matter, post‑harvest physiology, consumer acceptance, crop improvement