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Effect of Combined Gamma‐Irradiation and Storage on Biochemical Changes in Sweet Potato
Author(s) -
AJLOUNI S.,
HAMDY M.K.
Publication year - 1988
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.1365-2621.1988.tb07735.x
Subject(s) - phosphoglucomutase , glucose 6 phosphate isomerase , sucrose synthase , sucrose , chemistry , sucrose phosphate synthase , glycogen phosphorylase , starch , amylase , biochemistry , enzyme , isomerase , gamma irradiation , food science , invertase , irradiation , physics , nuclear physics
Sucrose of uncured Red Jewel sweet potato increased from 3.8% to 10.7% after a combined treatment of a 300 Krad dose and 4 days storage at 24°C post‐irradiation (PI). Starch decreased from 16.8% to 6.1% after 16 days following a 500 Krad treatment. Phosphorylase, phosphoglucomutase and sucrose phosphate synthase enzyme specific activities increased 2.4‐, 1.8‐ and 1.3‐fold, respectively, after 3 days PI following 200 Krad exposures compared to nonirradiated roots. The beta‐Amylase, phosphoglucose isomerase and sucrose synthase specific activities increased 1.2‐fold. Sucrose synthesis in the irradiated sweet potato was attributed to beta‐amylase, phosphorylase, phosphoglucomutase, phosphoglucose isomerase and sucrose synthase.