THE EFFECT OF STORAGE-TEMPERATURE ON REDUCING SUGAR CONCENTRATION ANDTHE ACTIVITIES OF 3 AMYLOLYTIC ENZYMES IN TUBERS OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L
Je. Cottrell et al., THE EFFECT OF STORAGE-TEMPERATURE ON REDUCING SUGAR CONCENTRATION ANDTHE ACTIVITIES OF 3 AMYLOLYTIC ENZYMES IN TUBERS OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L, Potato research, 36(2), 1993, pp. 107-117
Reducing sugar content, and activities of three starch hydrolysing enz
ymes, alpha-amylase, beta-amylase and debranching enzyme were measured
over several months in tubers of five cultivars stored at 4-degrees-C
or 10-degrees-C. Cultivars differed in their sensitivity to storage t
emperature. Reducing sugar content of tubers and the activities of thr
ee starch hydrolysing enzymes increased sharply during the first weeks
of storage at 4-degrees-C. At 10-degrees-C, reducing sugar content, a
nd the activity of the three enzymes remained constant or increased on
ly slightly.