Why are long-standing sweet potatoes sweeter than newly dug sweet potatoes

First, water evaporates, which relatively increases the concentration of sugar in sweet potatoes.

Second, during the placement process, water participates in the hydrolysis reaction of the starch in the sweet potatoes, and the starch hydrolyzes into sugar, which increases the sugar content in the sweet potatoes. Therefore, we feel that sweet potatoes that have been left in place for a long time are sweeter than newly dug sweet potatoes. (Editor in charge: Tian Tian)