CHANGES IN ENZYMATIC BROWNING, SOLUBLE PROTEIN AND VITAMIN C CONTENTS OCCURING DURING DORMANCY PERIOD IN POTATO TUBERS

Abstract

In this study, changes in enzymatic browning, soluble protein and vitamin C contents in potato tubers (Agria, Famosa, Isola ve Granula varieties) during dor- mancy period were investigated. It was found that enzymatic browning was the highest in Agria, the lowest in Isola; soluble protein content was the lowest in Agria and Granula, the highest in Isola; Vitamin C content was the lowest in Agria, the highest in Famosa. As a result of this, Isola and Famosa were observed to be the most convenient cultivars in terms of tuber quality.

Keywords

• Enzymatic browning
• potato
• soluble protein
• vitamin C.

PATATES YUMRULARINDA DORMANSİ SÜRESİNCE ENZİMATİK ESMERLEŞME, ÇÖZÜNEBİLİR PROTEİN VE C VİTAMİNİ MİKTARLARINDA MEYDANA GELEN DEĞİŞMELER

Abstract

Bu çalışmada, patates yumrularında (Agria, Famosa, Isola ve Granula) dor-mansi periyodunca enzimatik esmerleşme, çözünebilir protein ve C vitamini mik-tarlarındaki değişmeler incelenmiştir. Enzimatik esmerleşme, en düşük İsolada en yüksek Agria’da; protein miktarı, en düşük Agria ve Granula’da en yüksek İso-la’da; Vitamin C miktarı ise en düşük Agria’da en yüksek Famosa’da bulunmuştur. Bu sonuçlara göre, incelenen patates çeşitleri arasında İsola ve Famosa yumru kali-tesi açısından en uygun çeşitler olarak belirlenmiştir.

Keywords

• Enzimatik esmerleşme
• C vitamini
• Patates
• Çözünebilir protein.

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