The effect of storage temperature on reducing sugar concentration and the activities of three amylolytic enzymes in tubers of the cultivated potato,Solanum tuberosum L.
- 1 June 1993
- journal article
- Published by Springer Science and Business Media LLC in Potato Research
- Vol. 36 (2), 107-117
- https://doi.org/10.1007/bf02358725
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Amylolytic activity in stored potato tubers. 1. Estimation usingp-nitrophenyloligosaccharidesPotato Research, 1991
- Measurement of β-amylase in cereal flours and commercial enzyme preparationsJournal of Cereal Science, 1989
- Measurement of cereal α-amylase: A new assay procedureJournal of Cereal Science, 1987
- Influence of potato storage and handling stress on sugars, chip quality and integrity of the starch (amyloplast) membraneAmerican Journal of Potato Research, 1987
- Hydrolytic and Phosphorolytic Enzyme Activity and Reserve Mobilisation in Sprouting Tubers of Potato (Solanum tuberosum L.)Journal of Plant Physiology, 1987
- Sugar metabolism in developing tubers of Solanum tuberosumPhytochemistry, 1986
- Translucent Tissue Defects in Solanum tuberosum LPlant Physiology, 1985
- Significance of the fructose/glucose ratio in screening potato breeding lines with processing potentialAmerican Journal of Potato Research, 1983
- Activities of enzymes of sugar metabolism in cold-stored tubers of Solanum tuberosumPhytochemistry, 1975
- Chemical composition of potatoes. VII Relationship of the free amino acid concentrations to specific gravity and storage timeAmerican Journal of Potato Research, 1970