Sugar and starch contents of processing potatoes during reconditioning
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- HIRONAKA Kazunori
- Obihiro University of Agriculture and Veterinary Medicine
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- ISHIBASHI Ken-ichi
- Obihiro University of Agriculture and Veterinary Medicine
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- MINAMI Mochihumi
- Obihiro University of Agriculture and Veterinary Medicine
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- KOAZE Hiroshi
- Obihiro University of Agriculture and Veterinary Medicine
Bibliographic Information
- Other Title
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- リコンディショニング処理ジャガイモの糖およびデンプン含量について
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Abstract
Two potato cultivars commonly used in Japan for processing, Toyoshiro and Norin-ichigo, were reconditioned at 16°C, and their sugar (glucose, fructose and sucrose) and starch contents within the tubers were measured at intervals during reconditioning. The aim of this study was to examine sugar distribution within the tubers during reconditioning. The experimental data revealed that the stem end area of both cultivars had 3. 8 and 1.1 times higher reducing sugar (glucose and fructose) and starch contents, respectively, than the bud end area during reconditioning.
Journal
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- Food Preservation Science
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Food Preservation Science 29 (2), 95-100, 2003
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390001205119191808
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- NII Article ID
- 10011938764
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 6548448
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
