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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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