CHANGES IN AMYLOSE AND TOTAL STARCH CONTENT IN FUJI APPLES DURING MATURATION

Authors
FAN X MATTHEIS JP PATTERSON ME FELLMAN JK
Citation
X. Fan et al., CHANGES IN AMYLOSE AND TOTAL STARCH CONTENT IN FUJI APPLES DURING MATURATION, HortScience, 30(1), 1995, pp. 104-105
Citations number
10
Categorie Soggetti
Horticulture
Journal title
HortScience → ACNP
ISSN journal
00185345
Volume
30
Issue
1
Year of publication
1995
Pages
104 - 105
Database
ISI
SICI code
0018-5345(1995)30:1<104:CIAATS>2.0.ZU;2-F
Abstract
Total starch and amylose (AM) concentration and a starch index (SI) we re determined in 'Fuji' apple (Malus domestica Borkh.) fruit from week ly harvests in 1990 and 1991. As apples matured, SI scores increased a nd total starch and amylose content decreased, The percentage of AM in the total starch decreased as the apples matured. Because KI solution s interact efficiently only with AM, the SI is less reliable in repres enting total starch during later stages of 'Fuji' apple maturation.