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Article: Biochemical changes during storage of sweet potato roots differing in dry matter content

TitleBiochemical changes during storage of sweet potato roots differing in dry matter content
Authors
Keywordsα-amylase
Digestibility
Free sugars
Pasting viscosity
Postharvest storage
Sweet potato
Trypsin inhibitor activity
Issue Date2002
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/postharvbio
Citation
Postharvest Biology And Technology, 2002, v. 24 n. 3, p. 317-325 How to Cite?
AbstractChanges during storage were investigated in carbohydrate level, digestibility, α-amylase, trypsin inhibitor activity and pasting properties of roots of six genotypes of sweet potato (Ipomoea batatas (L.) Lam) differing in dry matter content. Most genotypes showed a slight decrease in starch content during 0-180 days of storage, but in the genotype Hi-dry, it decreased substantially. Alpha-amylase activity increased during the first 2 months of storage, followed by a decrease with continued storage to a level similar to that at harvest. The decline in starch content was correlated with α-amylase activity in the first 60 days storage (r = 0.80, P = 0.06). Trypsin inhibitor activity (TIA) in the fresh roots varied among genotypes from 3.90 to 21.83 U/mg. Storage had little influence on TIA level. There was considerable genotypic variation in digestibility, with up to 27% reduction in digestibility after 120 days in storage. Glucose and sucrose concentration increased early in storage and then remained fairly constant. Storage reduced flour pasting viscosities, with up to nearly a 30% decline in peak viscosity. © 2002 Elsevier Science B.V. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68699
ISSN
2015 Impact Factor: 2.618
2015 SCImago Journal Rankings: 1.577
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhang, Zen_HK
dc.contributor.authorWheatley, CCen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:52Z-
dc.date.available2010-09-06T06:06:52Z-
dc.date.issued2002en_HK
dc.identifier.citationPostharvest Biology And Technology, 2002, v. 24 n. 3, p. 317-325en_HK
dc.identifier.issn0925-5214en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68699-
dc.description.abstractChanges during storage were investigated in carbohydrate level, digestibility, α-amylase, trypsin inhibitor activity and pasting properties of roots of six genotypes of sweet potato (Ipomoea batatas (L.) Lam) differing in dry matter content. Most genotypes showed a slight decrease in starch content during 0-180 days of storage, but in the genotype Hi-dry, it decreased substantially. Alpha-amylase activity increased during the first 2 months of storage, followed by a decrease with continued storage to a level similar to that at harvest. The decline in starch content was correlated with α-amylase activity in the first 60 days storage (r = 0.80, P = 0.06). Trypsin inhibitor activity (TIA) in the fresh roots varied among genotypes from 3.90 to 21.83 U/mg. Storage had little influence on TIA level. There was considerable genotypic variation in digestibility, with up to 27% reduction in digestibility after 120 days in storage. Glucose and sucrose concentration increased early in storage and then remained fairly constant. Storage reduced flour pasting viscosities, with up to nearly a 30% decline in peak viscosity. © 2002 Elsevier Science B.V. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/postharvbioen_HK
dc.relation.ispartofPostharvest Biology and Technologyen_HK
dc.rightsPostharvest Biology and Technology. Copyright © Elsevier BV.en_HK
dc.subjectα-amylaseen_HK
dc.subjectDigestibilityen_HK
dc.subjectFree sugarsen_HK
dc.subjectPasting viscosityen_HK
dc.subjectPostharvest storageen_HK
dc.subjectSweet potatoen_HK
dc.subjectTrypsin inhibitor activityen_HK
dc.titleBiochemical changes during storage of sweet potato roots differing in dry matter contenten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0925-5214&volume=24&issue=3&spage=317&epage=325&date=2002&atitle=Biochemical+changes+during+storage+of+sweet+potato+roots+differing+in+dry+matter+contenten_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/S0925-5214(01)00149-1en_HK
dc.identifier.scopuseid_2-s2.0-0036215116en_HK
dc.identifier.hkuros81878en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036215116&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume24en_HK
dc.identifier.issue3en_HK
dc.identifier.spage317en_HK
dc.identifier.epage325en_HK
dc.identifier.isiWOS:000175038700010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZhang, Z=15825766200en_HK
dc.identifier.scopusauthoridWheatley, CC=7005844664en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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