THE EFFECT OF STORAGE-TEMPERATURE ON REDUCING SUGAR CONCENTRATION ANDTHE ACTIVITIES OF 3 AMYLOLYTIC ENZYMES IN TUBERS OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L

Authors
COTTRELL JE DUFFUS CM PATERSON L MACKAY GR ALLISON MJ BAIN H
Citation
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
Citations number
23
Categorie Soggetti
Agriculture
Journal title
Potato research → ACNP
ISSN journal
00143065
Volume
36
Issue
2
Year of publication
1993
Pages
107 - 117
Database
ISI
SICI code
0014-3065(1993)36:2<107:TEOSOR>2.0.ZU;2-Z
Abstract
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.