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Amylolytic activity in stored potato tubers. 2. The effect of low-temperature storage on the activities of α-and β-amylase and α-glucosidase in potato tubers

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Summary

Tubers of the potato cultivars Record, Wilja, Pentland Dell and Brodick (formerly clone 137371) were sampled before and after storage at either 4°C or 10°C. Reducing sugar content stayed constant during storage at 10°C in all four cultivars but rose greatly during the first 6–12 weeks of storage at 4°C in Record, Wilja and Pentland Dell but not in Brodick. Amylolytic activity was determined after 5 weeks storage using blockedp-nitrophenyl maltoheptaoside as substrate for α-amylase,p-nitrophenyl maltopentaoside as substrate for β-amylase, andp-nitrophenylglucopyranoside as substrate for α-glucosidase. The values obtained from tubers stored at 4°C were higher than those from tubers stored at 10°C, the differences being much less in Brodick than in the other three cultivars.

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Author notes

  1. M. Patricia Cochrane

    Present address: Department of Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland, UK

Authors and Affiliations

  1. Edinburgh School of Agriculture, West Mains Road, EH9 3JG, Edinburgh, Scotland, UK

    M. Patricia Cochrane & Carol M. Duffus

  2. Scottish Crop Research Institute, Invergowrie, DD2 5DA, Dundee, Scotland, UK

    M. J. Allison & G. R. Mackay

Authors
  1. M. Patricia Cochrane
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  2. Carol M. Duffus
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  3. M. J. Allison
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  4. G. R. Mackay
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Patricia Cochrane, M., Duffus, C.M., Allison, M.J. et al. Amylolytic activity in stored potato tubers. 2. The effect of low-temperature storage on the activities of α-and β-amylase and α-glucosidase in potato tubers. Potato Res 34, 333–341 (1991). https://doi.org/10.1007/BF02360507

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  • DOI: https://doi.org/10.1007/BF02360507

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