Tuber starch amylose content is associated with cold-induced sweetening in potato.

Autor: Jansky SH; USDA-ARS, Vegetable Crops Research Unit and Department of Horticulture, University of Wisconsin-Madison Madison, Wisconsin., Fajardo DA; USDA-ARS, Vegetable Crops Research Unit and Department of Horticulture, University of Wisconsin-Madison Madison, Wisconsin.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2014 Nov; Vol. 2 (6), pp. 628-33. Date of Electronic Publication: 2014 Jun 30.
DOI: 10.1002/fsn3.137
Abstrakt: Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS-resistant varieties was higher than that in five susceptible varieties. Amylose content was influenced not only by variety but also storage, production year, and field location. However, interactions between amylose content and environmental variables were not detected. In contrast, starch granule size was not associated with CIS resistance. No effect of storage on starch granule size was detected, and interactions among variety, production year, and field location were observed. Tuber starch amylose content should be considered a source of variability for CIS.
Databáze: MEDLINE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje