Similar temperature requirement for sugar accumulation and for the induction of new forms of sucrose phosphate synthase and amylase in cold-stored potato tubers-Reference-Cited by-同舟云学术

Similar temperature requirement for sugar accumulation and for the induction of new forms of sucrose phosphate synthase and amylase in cold-stored potato tubers

Published:1998-02 Issue:2 Volume:21 Page:127-138
ISSN:0140-7791
Container-title:Plant, Cell and Environment
language:en
Short-container-title:Plant Cell Environ

Author:

Deiting U.,Zrenner R.,Stitt M.

Publisher

Wiley

Subject

Plant Science,Physiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-3040.1998.00259.x/fullpdf

Reference61 articles.

1. Acceleration of nucleic acid hybridization rate by polyethylene glycol

2. 3P. Bernfeld (1955 ) Amylasesalphaandbeta. Methods in Enzymology1, 149-158.

3. 4W. G. Burton (1989 )The potato. 3rd edn. Longman Scientific and Technical, Harlow.

4. Increase in phosphorylase activity during cold-induced sugar accumulation in potato tubers

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of sucrose phosphate synthase and vacuolar invertase in postharvest sweetening of immature sweetpotato tuberous roots (Ipomoea batatas (L.) Lam cv ‘Xinxiang’);Scientia Horticulturae;2021-05

2. Rate of Cooling Alters Chip Color, Sugar Contents, and Gene Expression Profiles in Stored Potato Tubers;American Journal of Potato Research;2017-06-08

3. Rice calcium-dependent protein kinase OsCPK17 targets plasma membrane intrinsic protein and sucrose-phosphate synthase and is required for a proper cold stress response;Plant, Cell & Environment;2017-03-02

4. Temperature-dependent regulation of sugar metabolism in wild-type and low-invertase transgenic chipping potatoes during and after cooling for low-temperature storage;Postharvest Biology and Technology;2016-05

5. Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments;International Journal of Food Engineering;2015-12-01