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TANG Jun, ZHOU Zhi-lin, ZHAO Dong-lan, CAO Qing-he. Change of amylase content in storage and its effect on germination of sweet potatoes[J]. Fujian Journal of Agricultural Sciences, 2010, 25(6): 699-702.
Citation:
TANG Jun, ZHOU Zhi-lin, ZHAO Dong-lan, CAO Qing-he. Change of amylase content in storage and its effect on germination of sweet potatoes[J]. Fujian Journal of Agricultural Sciences, 2010, 25(6): 699-702.
TANG Jun, ZHOU Zhi-lin, ZHAO Dong-lan, CAO Qing-he. Change of amylase content in storage and its effect on germination of sweet potatoes[J]. Fujian Journal of Agricultural Sciences, 2010, 25(6): 699-702.
Citation:
TANG Jun, ZHOU Zhi-lin, ZHAO Dong-lan, CAO Qing-he. Change of amylase content in storage and its effect on germination of sweet potatoes[J]. Fujian Journal of Agricultural Sciences, 2010, 25(6): 699-702.
Increasing demand by the food and biomass energy industries has generated a great deal of interest in high-starch sweet potato varieties.This study was to determine the change of amylase content during storage and its correlation with the germination of sweet potatoes.The results showed that all varieties had a peak α-amylase level at harvest and germination.The α-amylase content was stable whether the sweet potatoes were heat-treated or not.The total amylase was constantly low up to 92 days in storage.It increased gradually afterward.The amylase content was lower when subjected to a high-temperature treatment.There was no direct relation found between amylase content and germination rate.However,the high-temperature-treated sweet potatoes had a higher percent of α-amylase during the storage from 112th to 152nd day,as well as a greater sprouting rate than those without the high-temperature treatment.