Amylase and acid phosphatase activity in potato tubers treated with gibberellic acid and stored at 2°C and 8°C | Zendy

M. Bielińska-Czarnecka | Zendy; K. Białek | Zendy

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Amylase and acid phosphatase activity in potato tubers treated with gibberellic acid and stored at 2°C and 8°C

Author(s) -

M. Bielińska-Czarnecka,

K. Białek

Publication year - 2015

Publication title -

acta agrobotanica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.4

H-Index - 9

eISSN - 2300-357X

pISSN - 0065-0951

DOI - 10.5586/aa.1977.007

Subject(s) - gibberellic acid , sprouting , amylase , acid phosphatase , horticulture , chemistry , phosphatase , botany , food science , biology , biochemistry , enzyme , germination

Amylase activity was higher in tubers stored at 2°C and mare marked in the soaked ones (both in water and in GA3). In the late and difficult-sprouting cv. Uran, sokaing resulted in increased amylolytic activity also at 8°C stored tubers. On the contrary, the acid phosphatase activity was a little higher at 8°C than at 2°C stored tubers. At the former temperature two peaks of activity were marked:, in November–December and February–March

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