Sharma Vineet, Singh Brajesh, Raigond Pinky, Kaushik S K
J Environ Biol. 2016 Mar;37(2):239-45.
Invertase activity and processing attributes of three potato cultivars were studied to find the reason for deterioration of processing quality during their prolonged storage in commercial cold stores (4°C) as compared to elevated temperature storage (12 ± 0.5°C), with CIPC {Isopropyl-N-(3-Cholorophenyl) carbamate}. Lower storage temperature (4°C) tended to be more effective in increasing invertase activity of potato tubers than elevated temperature. Non-processing cultivar viz., Kufri Pukhraj resulted in accumulation of more invertase activity than relatively two processing cultivars. Kufri Chipsona-1 and Kufri Chipsona-3 at 12 ± 0.5°C possessed basal invertase activity ranging from 39.3 to 79.8 and 54.1 to 93.8 (pmoles hexose h⁻¹ g⁻¹ f.wt.) respectively, during two years. Total invertase activity at 4°C increased abruptly and remained high from 30 to 60 days of storage. The activity progressively reached 90.6 to 106.6 and 81.4 to 101.3 during both the years respectively, after 60 days of storage to that observed initially. Reducing sugar content increased from 23.3 to 105.7 and 389.0 to 1138.2 (mg 100g⁻¹ f.wt.) after 90 days of storage at 12 ± 0.5°C and 4°C, respectively. Studies concluded that basal and total invertase, were responsible for cold-induced sweetening and resulted in deterioration of processing quality of potatoes during storage at 4°C. Since this activity is low at 12 ± 0.5°C, the processing traits remained acceptable to industry and consumers.
研究了三个马铃薯品种的转化酶活性和加工特性，以找出与高温储存（12±0.5°C）相比，它们在商业冷藏库（4°C）中长期储存期间加工品质下降的原因，使用了氯苯胺灵{异丙基-N-(3-氯苯基)氨基甲酸酯}。较低的储存温度（4°C）在提高马铃薯块茎转化酶活性方面往往比高温更有效。非加工品种，即库弗里·普赫拉杰（Kufri Pukhraj）比另外两个加工品种积累了更多的转化酶活性。在两年期间，库弗里·奇普索纳-1（Kufri Chipsona-1）和库弗里·奇普索纳-3（Kufri Chipsona-3）在12±0.5°C时的基础转化酶活性分别为39.3至79.8和54.1至93.8（皮摩尔己糖h⁻¹ g⁻¹鲜重）。4°C时的总转化酶活性在储存30至60天期间突然增加并保持在较高水平。在储存60天后，与最初观察到的相比，这两个品种的活性在两年中分别逐渐达到90.6至106.6和81.4至101.3。在12±0.5°C和4°C下储存90天后，还原糖含量分别从23.3增加到105.7和从389.0增加到1138.2（mg 100g⁻¹鲜重）。研究得出结论，基础转化酶和总转化酶是导致冷诱导甜味的原因，并导致马铃薯在4°C储存期间加工品质下降。由于这种活性在12±0.5°C时较低，加工特性对于行业和消费者来说仍然是可接受的。
