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).