Changes in ascorbic acid content during growth and short-term storage of potato tubers (Solanum tuberosum L.)

1978 ◽  
Vol 55 (12) ◽  
pp. 663-670 ◽  
Author(s):  
V. C. Shekhar ◽  
W. M. Iritani ◽  
R. Arteca
Keyword(s):  
Ascorbic Acid ◽  
Solanum Tuberosum ◽  
Acid Content ◽  
Solanum Tuberosum L ◽  
Ascorbic Acid Content ◽  
Potato Tubers ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Polyacrylamid-Elektrophorese zur Beurteilung von Proteinen der Kartoffel (Solanum tuberosum L.)

1966 ◽  
Vol 21 (9) ◽  
pp. 879-888 ◽  
Author(s):  
Volkmar Loeschcke ◽  
Hermann Stegemann
Keyword(s):  
Ascorbic Acid ◽  
Solanum Tuberosum ◽  
Pore Size ◽  
Plant Material ◽  
Solanum Tuberosum L ◽  
Protein Pattern ◽  
Potato Tubers ◽  
Active Inhibitor ◽  
Electrophoretic Behavior ◽  
Acidic Proteins

Up to 25 proteins have been found in the sap of potato tubers by polyacrylamid electrophoresis. The mode of preparation and concentration of the plant material was investigated as well as the pretreatment of the polyacrylamid gel to avoid undue retardation of the migrating bands.Sulfite was the most active inhibitor of sap-browning compared with ascorbic acid and cysteine. which did not influence the protein pattern except for one line. The juice had to be dialyzed or filtered through Sephadex G 25 to remove an unkown acidic material which interferes with the more acidic proteins and causes spreading and diffusing of bands. Proteins were concentrated by means of Carbowax MW 20000. For best results ionic contaminations inherent in the gels was removed by electrophoresis before applying the proteins or dyes. Very few proteins were affected by decreasing the pore size of the gel. Ammonium sulfate (40% saturation) precipitated mainly those proteins which are similar in electrophoretic behavior to the albumin- and transferrinregion of human plasma.

scholarly journals Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

2019 ◽  
Vol 27 (2) ◽  
pp. 113-120
Author(s):  
Justyna I. Szwejda-Grzybowska ◽  
Anna Wrzodak ◽  
Maria Grzegorzewska ◽  
Marek Gajewski ◽  
Ryszard Kosson
Keyword(s):  
Ascorbic Acid ◽  
Sensory Quality ◽  
Antiradical Activity ◽  
Tap Water ◽  
Hot Water ◽  
Short Term ◽  
Short Term Storage ◽  
Wild Rocket ◽  
Term Storage

AbstractThe aim of this study was to determine the influence of dipping in tap and hot water (53 or 55 °C) before storage and conditions during short-term storage: 4 days at 18–20 °C temperature or 7 days at 0 or 5 °C, on contents of total polyphenols, ascorbic acid, antiradical activity, and sensory quality of leaves of wild rocket (Diplotaxis tenuifolia L.). The highest sensory values, ascorbic acid contents, and antiradical activity were found in fresh leaves. Treatments with tap and hot water before storage reduced ascorbic acid contents and antiradical activity, as well as most sensory parameters regardless of storage conditions. The highest overall quality of wild rocket after storage for 4 days at 18–20 °C was found for leaves not dipped or dipped in tap water. Dipping of the wild rocket in the water at 53 or 55 °C for 3 or 5 s did not improve the overall quality of stored leaves compared with leaves not dipped or dipped in tap water.

scholarly journals Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

2005 ◽  
Vol 69 (7) ◽  
pp. 1232-1238 ◽  
Author(s):  
Akiko OHARA-TAKADA ◽  
Chie MATSUURA-ENDO ◽  
Yoshihiro CHUDA ◽  
Hiroshi ONO ◽  
Hiroshi YADA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Low Temperature ◽  
Free Amino Acids ◽  
Free Amino ◽  
Potato Tubers ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage
Sign in / Sign up

Export Citation Format

Share Document