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

Yıl 2004, Cilt: 6 Sayı: 2, 105 - 111, 01.12.2004

Yavuz Demir

Öz

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.

Anahtar Kelimeler

Enzymatic browning, potato, soluble protein, vitamin C.

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

Öz

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.

Anahtar Kelimeler

Enzimatik esmerleşme, C vitamini, Patates, Çözünebilir protein.

Kaynakça

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