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.-Reference-Cited by-同舟云学术

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.

Published:1993-06 Issue:2 Volume:36 Page:107-117
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Cottrell J. E.,Duffus C. M.,Paterson L.,Mackay G. R.,Allison M. J.,Bain H.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02358725.pdf

Reference23 articles.

1. Bailey, K. M., I. D. J. Phillips & D. Pitt, 1978. The role of buds and gibberellin in dormancy and the mobilisation of reserve materials in potato tubers.Annals of Botany 42: 649–657.

2. Bielinska-Czarnecka, M. & K. Bialek, 1977. Amylase and acid phosphatase activity in potato tubers treated with gibberellic acid and stored at 2°C and 8°C.Acta Agrobotanica 30: 95–101.

3. Brown, J., G. R. Mackay, H. Bain, D. W. Griffith & M. J. Allison, 1990. The processing potential of tubers of cultivated potato,Solanum tuberosum L., after storage at low temperatures. 2. Sugar concentration.Potato Research 33: 219–227.

4. Bruinsma, J., 1962. A survey of recent Japanese research on dormancy of potato tubers.European Potato Journal 5: 195–203.

5. Burton, W. J., 1982. Post harvest physiology of food crops. Longman, London, 331 pp.

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