지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY JOURNAL OF THE KOREAN SOCIETY FOR HORTICULTURAL SCIENCE Vol.46 No.4
- 발행연도
- 2005.8
- 수록면
- 246 - 249 (4page)
이용수
초록· 키워드
오류제보하기
Potatoes are extremely sensitive to enzymatic browning caused by polyphenol oxidase (PPO) during minimal processing. To investigate the difference between potato cultivars in the enzymatic browning in peeled potatoes, eleven potato cultivars were grown and their quality of minimal processing products was evaluated. For determining the difference between tubers with different maturities, two cultivars, ‘Atlantic’ and ‘Shepody’ were harvested four times at 10 days interval from 90 days after planting. The potato tubers were analyzed for browning potential, activity of PPO, and concentration of total phenolic compounds. Among them, the lowest value in browning rate, total phenol content, and PPO activity were found in pre-peeled potatoes of ‘Atlantic’ and ‘Jowon’. In experiment on tuber maturities, browning rate of ‘Shepody’ increased gradually as delaying harvest date, but changes in ‘Atlantic’ was insignificant. These results were caused by the difference in mainly PPO activity between the two cultivars. Our results will contribute the selection of cultivars and determination of harvest date for minimal processing of potatoes.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Literature Cited
참고문헌 (25)
참고문헌 신청
[학술지(정기간행물)] - / 1995 / Antioxidant activity and total phenolics in different genotypes of potato(Solanum tuberosum L.) 60 : 341 ~ 343
[학술지(정기간행물)] - / 1994 / Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers : 1101 ~ 1105
[학술지(정기간행물)] - / 1996 / Improving storage life of cut apple and potato with edible coating 9 : 151 ~ 163
[학술지(정기간행물)] - / 1991 / Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce 56 : 1586 ~ 1588
[학술지(정기간행물)] - / 1999 / Extending storage life of fresh-cut apples using natural products and their derivatives 47 : 1 ~ 6
[학술지(정기간행물)] - / 1994 / Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers : 1101 ~ 1105
[학술지(정기간행물)] - / 1996 / Improving storage life of cut apple and potato with edible coating 9 : 151 ~ 163
[학술지(정기간행물)] - / 1991 / Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce 56 : 1586 ~ 1588
[학술지(정기간행물)] - / 1999 / Extending storage life of fresh-cut apples using natural products and their derivatives 47 : 1 ~ 6
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UCI(KEPA) : I410-ECN-0101-2009-525-016908648