| Abstract: The edible taste of sweet potato is mainly divided into two aspects of texture and sweetness. In order to identify the influencing factors of the edible quality of sweet potato, the domestic research achievements related to the edible quality of sweet potato in recent 10 years were reviewed, and the correlation between the factor of nutritional composition and content, storage environment, biological enzyme, cultivation technology and the edible quality of sweet potato was explored, and the starch content, type, particle, soluble sugar content, cooking temperature and other elements were described in detail, with a view to provide reference for cultivating high-quality cultivars that met the market demand. |