TY - JOUR
T1 - Biochemical changes during storage of sweet potato roots differing in dry matter content
AU - Zhang, Zhitian
AU - Wheatley, Christopher C.
AU - Corke, Harold
N1 - Funding Information:
Financial support was received from the Hong Kong Research Grants Council, the University of Hong Kong Committee on Research and Conference Grants, and the International Potato Center (Lima, Peru).
PY - 2002
Y1 - 2002
N2 - Changes 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.
AB - Changes 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.
KW - Digestibility
KW - Free sugars
KW - Pasting viscosity
KW - Postharvest storage
KW - Sweet potato
KW - Trypsin inhibitor activity
KW - α-amylase
UR - http://www.scopus.com/inward/record.url?scp=0036215116&partnerID=8YFLogxK
U2 - 10.1016/S0925-5214(01)00149-1
DO - 10.1016/S0925-5214(01)00149-1
M3 - 文章
AN - SCOPUS:0036215116
SN - 0925-5214
VL - 24
SP - 317
EP - 325
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
IS - 3
ER -