Sweet PotatoesInformation Courtesy of Blue Book Services, 845 E. Geneva Road, Carol Stream, Il., 60188-3520. (630) 668-3500.
VarietiesBeauregard, Nema Gold, Jewel, Georgia Red, Jersey Velvets and Covington.
U.S. GradesU.S. Extra No. 1, U.S. No. 1, U.S. Commercial and U.S. No. 2.
SizesSweet potatoes come in a variety of sizes, which corresponds to the number of sweet potatoes shipped per carton.
- Size: 6 to 8 ounces. Approximately 85 to 90 units per carton.
- Size: 6 to 10 ounces. Approximately 85 to 85 units per carton.
- Size: 8 to 12 ounces. Approximately 60 to 70 units per carton.
- Size: 10 to 14 ounces. Approximately 50 to 55 units per carton.
- Size: 12 to 16 ounces. Approximately 40 to 45 units per carton.
- Size: 20 to 24 ounces. Approximately 30 to 35 units per carton.
ContainersSweet potatoes are shipped in 40- to 50-pound cartons.
CompatibilitySweet potatoes fall in Group 7. Contact with ice is not recommended by the USDA. Sensitive to ethylene-induced ripening.
TemperaturesUSDA recommends stoarge between 55 and 65 degrees Fahrenheit (13 to 18 degrees Celsius). Approximate freezing point is 29.7 degrees Fahrenheit or -1.3 degrees Celsius.
Sweet potatoes: packed with flavor *and* nutrients
You know sweet potatoes are tasty.But did you know what else they provide? Check the list below for a full list
of the vitamins, amino acids -- also known as "the building blocks of life" -- and minerals that a serving of sweet potatoes can deliver.
Information courtesy of U.S. Department of Agriculture, Agricultural Research Service 1999; USDA Nutrient Database for Standard Reference: Release 13.
Nutrition Info based on a serving of one medium-sized baked sweetpotato
General Information"Temperature-related problems in sweet potatoes are fairly common, as sweet potatoes have a narrow window of temperature tolerance. Sweet potatoes held below 50 degrees Fahrenheit, for even a few hours, will be negatively affected
in both appearance and taste. When held at temperatures above 60 degrees Fahrenheit, sprouting may occur. At temperatures of 70 degrees Fahrenheit or higher, decay organisms may become prevalent. Chilling injury manifests itself
in the sweet potato as an internal brown-to-black discoloration, which seems to focus around the vascular elements in the central core of the sweet potato. These areas lead to the development of a phenomenon known as "hard core" after the sweet potatoes have been cooked. While some varieties are more tolerant to chilling injury than othes, it is advisable to avoid temperatures below 55 degrees Fahrenheit at all times during storage, transport and marketing."
---- Courtesy Blue Book Services.