Effects of Variation in Activities of Starch-Sugar Metabolic Enzymes on Reducing Sugar Accumulation and Processing Quality of Potato Tubers

查看全文 作　　者：CHENGShan-han SUZhen-hong XIECong-hua [1]LIUJun

机构地区：[1]NationalCentreforVegetableImprovement(CentralChinaBranch),KeyLaboratoryofHorticulturalPlantBiology,MinistryofEducation/HuazhongAgriculturalUniversity,Wuhan430070,P.R.China

出　　处：《Agricultural Sciences in China》索引2004年第3卷第7期,共9页

基　　金：This research was supported by the National Natural Science Foundation of China(30270842);the Key Project of 10th Five-Year Plan of Hubei Province,China. 摘　　要：The experiment was designed, via storing potato tubers of cv. E-Potato1 and E-Potato3 indifferent temperatures, to explore the variation patterns of reducing sugar (RS) andtotal sugar (TS) contents and enzyme activities that are involved in the pathway ofstarch-sugar metabolism aiming at identifying the main factors that influence the chipcolor. The results showed that low temperature in storage was a main factor thataccelerated the accumulation of RS of the stored tubers and a very significant linearrelationship existed between RS content and chip color index (CCI) of the tubers. Furtheranalysis elucidated that when tubers stored at 4℃, the activities of ADP glucosepyrophosphorylase (AGPase), UDP glucose pyrophosphorylase (UGPase) and sucrose synthase(SuSy) were negatively exponential to the RS content significantly while that of acidinvertase and alkaline invertase was significantly linear to RS content. It suggestedthat these enzymes could play main roles in the cold sweetening of potato tubers throughregulating starch-sugar metabolism. 关键词：马铃薯块茎加工品质还原糖淀粉糖代谢酶

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Effects of Variation in Activities of Starch-Sugar Metabolic Enzymes on Reducing Sugar Accumulation and Processing Quality of Potato Tubers

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