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.
References
- Aoac. (1975). Association of official analytical chemists, 12th ed., Washington DC, Sec. 43.051.
- Aslan O., Temur A., Tozlu İ. (1997). Polyphenol oxidase from Allium sp. J. Agric.
- Food Chem. 45: 2861-2863.
- Bidwell, R.G.S. (1979). Plant Physiology p. 529-544 Macmillian publishing co.
- New york.
- Bradford, M.M. (1976). A rapid and sensitive method for the quantition of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254.
- Coleman, W.K. (1987). Dormancy release in potato tubers: A review. Amer. Potato J. 64: 57-68.
- Demir, Y., Kocaçalışkan I. (2001). Effects of NaCI and proline on polyphenol oxidase activity in bean seedlings. Biol. Plant. 44 (4): 607-609.
- Khan, A.A. (1977). Seed dormancy: changing concepts and theories. In: The Physiology and Biochemistry of Seed Dormancy and Germination. Elseiver Amsterdam 3; 29-50.
- Kocaçalışkan, İ. (1986). Patateste yumru gelişim sürecine bağlı olarak bitki hormon- larının polifenol oksidaz enzimi ve enzimatik kararma üzerine etkileri. Doktora Tezi.
- Matheis, G. (1983). Enzymatic browning of foods. Z. Lebehsm Unters Forsch. 176: 454-462.
- Mayer, A.M., Harel, E. (1979). Polyphenol oxidases in plants. Phytochem. 18: 193- 215.
- Mondy, N.I., Klein, B.P., Smith L.I. (1960). The effect of maturity and storage on phenolic content, enzymatic activity and discoloration of potatoes. Food Res. 25: 693-705.
- Oral, E. (1979). Endüstri bitkileri I. Ziraat Fak., Tarla Bitkileri Böl. Erzurum.
- Walter, W.M., Purcell, A.E. (1980). Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. J. Agric. Food Chem. 28: 941-944.
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.
References
- Aoac. (1975). Association of official analytical chemists, 12th ed., Washington DC, Sec. 43.051.
- Aslan O., Temur A., Tozlu İ. (1997). Polyphenol oxidase from Allium sp. J. Agric.
- Food Chem. 45: 2861-2863.
- Bidwell, R.G.S. (1979). Plant Physiology p. 529-544 Macmillian publishing co.
- New york.
- Bradford, M.M. (1976). A rapid and sensitive method for the quantition of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254.
- Coleman, W.K. (1987). Dormancy release in potato tubers: A review. Amer. Potato J. 64: 57-68.
- Demir, Y., Kocaçalışkan I. (2001). Effects of NaCI and proline on polyphenol oxidase activity in bean seedlings. Biol. Plant. 44 (4): 607-609.
- Khan, A.A. (1977). Seed dormancy: changing concepts and theories. In: The Physiology and Biochemistry of Seed Dormancy and Germination. Elseiver Amsterdam 3; 29-50.
- Kocaçalışkan, İ. (1986). Patateste yumru gelişim sürecine bağlı olarak bitki hormon- larının polifenol oksidaz enzimi ve enzimatik kararma üzerine etkileri. Doktora Tezi.
- Matheis, G. (1983). Enzymatic browning of foods. Z. Lebehsm Unters Forsch. 176: 454-462.
- Mayer, A.M., Harel, E. (1979). Polyphenol oxidases in plants. Phytochem. 18: 193- 215.
- Mondy, N.I., Klein, B.P., Smith L.I. (1960). The effect of maturity and storage on phenolic content, enzymatic activity and discoloration of potatoes. Food Res. 25: 693-705.
- Oral, E. (1979). Endüstri bitkileri I. Ziraat Fak., Tarla Bitkileri Böl. Erzurum.
- Walter, W.M., Purcell, A.E. (1980). Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. J. Agric. Food Chem. 28: 941-944.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Other Fields of Education |
| Journal Section | Articles |
| Authors | |
| Publication Date | December 1, 2004 |
| Published in Issue | Year 2004 Volume: 6 Issue: 2 |