VARIABILITY OF INCREASES IN ?-AMYLASE AND SUGARS DURING STORAGE OF GOLDRUSH AND CENTENNIAL SWEETPOTATOES

Autor: Harold J. Deobald, Vera C. Hasung, Edwin A. Catalano
Rok vydání: 1971
Předmět:
Zdroj: Journal of Food Science. 36:413-415
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1971.tb06376.x
Popis: SUMMARY— Analyses for sugars and α-amylase were performed during 65 days’ storage on five shipments of Goldrush and Centennial sweetpotatoes. Since shipments were harvested at 2 wk intervals, each represented the conditions existing at harvest time. Half the roots of each variety from every shipment were cured before being placed in storage and the effects of these treatments investigated. The patterns of α-amylase increases were so widely divergent in the various shipments that recognizable differences between the varieties in each shipment were overshadowed. Curing retarded α-amylase synthesis during subsequent storage. Glucose increases were quite consistent for each of the shipments, with the exception of the shipment that was wet and muddy when received. The Goldrush variety developed about twice as much glucose over the storage period, but curing had little, if any, influence on glucose synthesis. Sucrose development was apparently independent of the condition of the roots, varietal differences, or curing and reached a relatively constant level after 17 days. There were no obvious relationships between the increase in glucose, sucrose or α-amylase for either variety during the 65 day storage period.
Databáze: OpenAIRE
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