ENZYMIC BROWNING AND FREE TYROSINE IN POTATOES AS AFFECTED BY LEVEL OF TREATMENT WITH PENTACHLORONITROBENZENE

被引：8

作者：

SWEENEY, JP

机构：

[1] Human Nutrition Research Division, Agricultural Research Service, U. S. Department of Agriculture, Md. 20705, Beltsville

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 06期

关键词：

D O I：

10.1021/jf60166a025

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study of seven potato varieties demonstrated that varieties highest in free tyrosine had the highest enzymic browning. However, there were large differences within a variety that could be related to locality or year of growth. Three varieties, Pungo, Irish Cobbler, and Kennebec were grown in soil treated with pentachloronitrobenzene (PCNB) at 25 pounds per acre. Results indicated that PCNB at that level tended to lower free tyrosine in the potatoes. In Pungo potatoes, reduction in enzymic browning was also indicated. Decreases in both free tyrosine and enzymic browning in potatoes treated with PCNB at 25 pounds per acre were not as great as those previously reported for potatoes grown in soil treated with PCNB at 50 pounds per acre. © 1969, American Chemical Society. All rights reserved.

引用

页码：1412 / &

共 7 条

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[3] MENZIES J. D., 1957, American Potato Journal, V34, P219, DOI 10.1007/BF02855942
[4] SWEENEY JP, 1966, CHEM ANALYST, V55, P51
[5] ENZYMIC BROWNING AND FREE TYROSINE IN POTATOES AS AFFECTED BY PENTACHLORONITROBENZENE
SWEENEY, JP
SIMANDLE, PA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (01) : 25 - &
[6] 1908, BIOMETKRIA, V6, P1
[7] 1955, 156 GARDN AUT COL DI

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