CHANGES IN THE SURFACE-MORPHOLOGY OF STARCH GRANULES OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L DURING STORAGE

被引：10

作者：

COTTRELL, JE ^{[1
]}

DUFFUS, CM ^{[1
]}

MACKAY, GR ^{[1
]}

ALLISON, MJ ^{[1
]}

机构：

[1] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND

来源：

POTATO RESEARCH | 1993年 / 36卷 / 02期

关键词：

LOW TEMPERATURE SWEETENING; SCANNING ELECTRON MICROSCOPY;

D O I：

10.1007/BF02358726

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Low temperature sweetening is a major problem to chip and crisp manufacturers as it results in the production of unacceptably dark fry products. Cryo-electron microscopy was used to examine the changes which occur to the surface morphology of starch granules from tubers of cultivars Record and Brodick stored at 4-degrees-C and 10-degrees-C. At harvest, the surface of the starch granules was smooth but during storage the surface of the granules became progressively more pitted. The feasibility of using this technique to determine whether increased starch breakdown occurs at low storage temperatures is discussed.

引用

页码：119 / 125

页数：7

共 21 条

[1] THE PROCESSING POTENTIAL OF TUBERS OF THE CULTIVATED POTATO, SOLANUM-TUBEROSUM L AFTER STORAGE AT LOW-TEMPERATURES .2. SUGAR CONCENTRATION [J].