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

被引：42

作者：

COTTRELL, JE ^{[1
]}

DUFFUS, CM ^{[1
]}

PATERSON, L ^{[1
]}

MACKAY, GR ^{[1
]}

ALLISON, MJ ^{[1
]}

BAIN, H ^{[1
]}

机构：

[1] SCRI,DUNDEE DD2 5DA,SCOTLAND

来源：

POTATO RESEARCH | 1993年 / 36卷 / 02期

关键词：

LOW TEMPERATURE SWEETENING; ALPHA-AMYLASE; BETA-AMYLASE; DEBRANCHING ENZYME;

D O I：

10.1007/BF02358725

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Reducing sugar content, and activities of three starch hydrolysing enzymes, 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 temperature. Reducing sugar content of tubers and the activities of three starch hydrolysing enzymes increased sharply during the first weeks of storage at 4-degrees-C. At 10-degrees-C, reducing sugar content, and the activity of the three enzymes remained constant or increased only slightly.

引用

页码：107 / 117

页数：11

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