Premium
VARIABILITY OF INCREASES IN α‐AMYLASE AND SUGARS DURING STORAGE OF GOLDRUSH AND CENTENNIAL SWEETPOTATOES
Author(s) -
DEOBALD H. J.,
HASUNG VERA C.,
CATALANO E. A.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06376.x
Subject(s) - amylase , sucrose , centennial , food science , chemistry , curing (chemistry) , biology , zoology , biochemistry , medicine , polymer chemistry , pathology , enzyme
SUMMARY— Analyses for sugars and α‐amylase were performed during 65 days’ storage on five shipments of Goldrush and Centennial sweetpotatoes. Since shipments were harvested at 2 wk intervals, each represented the conditions existing at harvest time. Half the roots of each variety from every shipment were cured before being placed in storage and the effects of these treatments investigated. The patterns of α‐amylase increases were so widely divergent in the various shipments that recognizable differences between the varieties in each shipment were overshadowed. Curing retarded α‐amylase synthesis during subsequent storage. Glucose increases were quite consistent for each of the shipments, with the exception of the shipment that was wet and muddy when received. The Goldrush variety developed about twice as much glucose over the storage period, but curing had little, if any, influence on glucose synthesis. Sucrose development was apparently independent of the condition of the roots, varietal differences, or curing and reached a relatively constant level after 17 days. There were no obvious relationships between the increase in glucose, sucrose or α‐amylase for either variety during the 65 day storage period.