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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.

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Summary

Reducing sugar content, and activities of three starch hydrolysing enzymes, alpha-amylase, beta-amylase and debranching enzyme were measured over several months in tubers of five cultivars stored at 4°C or 10°C. Cultivars differed in their sensitivity to storage temperature. Reducing sugar content of tubers and the activities of three starch hydrolysing enzymes increased sharply during the first weeks of storage at 4°C. At 10°C, reducing sugar content, and the activity of the three enzymes remained constant or increased only slightly.

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Authors and Affiliations

  1. The Scottish Agricultural College (SAC), West Mains Road, EH9 3JG, Edinburgh, Scotland, U.K.

    J. E. Cottrell, C. M. Duffus & L. Paterson

  2. Scottish Crop Research Institute (SCRI), Mylnefield, Invergowrie, DD2 5DA, Dundee, Scotland, U.K.

    G. R. Mackay, M. J. Allison & H. Bain

Authors
  1. J. E. Cottrell
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  2. C. M. Duffus
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  3. L. Paterson
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  4. G. R. Mackay
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  5. M. J. Allison
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  6. H. Bain
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Deceased.

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Cottrell, J.E., Duffus, C.M., Paterson, L. et al. 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.. Potato Res 36, 107–117 (1993). https://doi.org/10.1007/BF02358725

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  • DOI: https://doi.org/10.1007/BF02358725

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