Relationship between invertase activity and reducing sugar content of cold-stored Japanese processing potatoes
2004
Hironaka, K. (Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Ishibashi, K. | Koaze, H. | Umezaki, K. | Mori, M. | Tsuda, S. | Takada, A.
Invertase activities and sugar contents of four Japanese processing varieties (Norin-1, Toyoshiro, Hokkai-76 and Hokkai-82) were measured at intervals during storage at 5 and 12 deg C in order to invetigate the role of invertase activity in sugar accumulation during cold storage. The experimental data revealed that the invertase activity of potatoes stored at 5 deg C correlated significantly (r = 0.81, p <0.01) with the reducing sugar content, whereas potatoes stored at 12 deg C showed no significant relationship (r = 0.01. p>0.05) between the invertase activity and reducing sugar content The invertase activity of cold-stored processing potatoes accounts for 66% of the variability in reducing sugar content implying that invertase is one of the key enzymes for reducing sugar accumulation in cold-stored processing potatoes.
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