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Glutathione and β‐amylase, peroxidase and o ‐diphenolase activities during sprouting of minisett yams ( Dioscorea sp )
Author(s) -
Wellington M A,
Ahmad M H
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740620304
Subject(s) - sprouting , peroxidase , dioscorea , dioscorea rotundata , amylase , horticulture , botany , biology , chemistry , enzyme , biochemistry , medicine , alternative medicine , pathology
Glutathione, β‐amylase, o ‐diphenolase (EC 1.10.3.1) and peroxidase (EC 1.11.1.7) activities were assayed in minisetts derived from the head, middle and tail sections of sprouted Dioscorea alata (cv Sweet Yam) and D cayenensis (cv Round Leaf) yam tubers. In both tubers the head portions exhibited highest initial activities followed by the middle and tail, respectively. Minisetts obtained from the head, middle and tail sections of D alata sprouted uniformly whereas those obtained from D cayenensis tubers showed a much slower, sporadic sprouting pattern, with the head portions displaying dominant sprouting, The results revealed that sprouting initiation of the minisetts from both species correlated well with increased glutathione levels. High levels of peroxidase and reduced levels of o ‐diphenolase seemed to enhance the sprouting of the minisetts.