Invertase-producing bacteria and the sweetness content of sweet potato

• The sucrose content of Cilembu sweet potato in each environment showed significant differences at each storage time. The sucrose content of sweet potatoes two weeks after storage (M2) showed an increase between 78.04% to 92.93%. In contrast, four weeks after storage (M4) decreased between 6.82 to 20.85%.
• The glucose content in Cilembu sweet potatoes in various environments showed significant differences at each storage time. The glucose content decreased during storage, namely 18.80% to 29.69% in M2, and 13.33% to 27.78% in M4.
• The fructose content in M0 and M2 showed a significant difference, while M4 showed an no significant difference. The fructose content decreased during storage, namely around 25.64% to 33.64% at M0, while at M4 the decrease ranged from 31.03% to 44.44%.
• The population of invertase-producing bacteria decreased during storage, where the decrease was very significant, namely 42.27% to 51.20% in M2, and in M4 around 89.46% to 94.08%.
• Invertase activity in M2 showed an increase in all environments, with a range of 18.57% to 26.28%. Meanwhile, M4 showed a decrease in invertase activity of around 26.11% to 33.94%.
• Sucrose content had a negative and significant correlation with fructose (-0.56) and invertase-producing bacteria (-0.58). Glucose levels had a significant and positive correlation with fructose levels (0.91) and invertase-producing bacteria (0.88). Fructose levels also had a significant and positive correlation with invertase-producing bacteria (0.95).

Cilembu甘薯在不同环境中的蔗糖含量在每次储存时间点均表现出显著差异。储存两周后（M2）的蔗糖含量介于78.04%至92.93%之间有所上升。相反，储存四周后（M4）的蔗糖含量则下降至6.82%至20.85%。

Cilembu甘薯在多种环境中的葡萄糖含量在每次储存时间点亦呈现显著差异。葡萄糖含量在储存过程中逐渐降低，M2期间为18.80%至29.69%，而M4期间为13.33%至27.78%。

M0和M2阶段的果糖含量存在显著差异，而M4阶段则无显著差异。果糖含量在储存过程中亦呈下降趋势，M0阶段约为25.64%至33.64%，而M4阶段则从31.03%至44.44%不等。

在储存过程中，产酶细菌的种群数量下降，且下降幅度非常显著，M2阶段为42.27%至51.20%，而在M4阶段则约为89.46%至94.08%。

M2阶段的酶活性在所有环境中均呈现上升趋势，范围在18.57%至26.28%之间。与此同时，M4阶段的酶活性则显示出约26.11%至33.94%的下降。

蔗糖含量与果糖（-0.56）和产酶细菌（-0.58）之间存在负相关且显著的关系。葡萄糖水平与果糖水平（0.91）和产酶细菌（0.88）之间存在显著且正的相关性。果糖水平同样与产酶细菌（0.95）存在显著且正的相关性。