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AN ELECTRON MICROSCOPIC EXAMINATION OF THE AMYLOPLAST MEMBRANES FROM A POTATO SEEDLING RESISTANT AND A PROCESSING POTATO CULTIVAR SUSCEPTIBLE TO LOW TEMPERATURE SWEETENING.

Author(s) : YADA R. Y.

Type of article: Article

Summary

SWEETENING APPEARING DURING STORAGE IS DUE TO THE CONVERSION OF STARCH INTO FREE GLUCIDS. COMPARISON OF THE AMYLOPLAST ULTRASTRUCTURE OF THE RESISTANT CULTIVAR (ND860-2) AND OF THE SUSCEPTIBLE CULTIVAR (NORCHIP), BEFORE AND AFTER STORAGE AT 278 AND 283 K (5 AND10 DEG C). STORAGE PROVOKES DISINTEGRATION OF THE AMYLOPLAST MEMBRANE ; THIS EFFECT IS GREATER IN THE ND860-2 CULTIVAR. (Bibliogr. int. CDIUPA, FR., 90-264055.

Details

  • Original title: AN ELECTRON MICROSCOPIC EXAMINATION OF THE AMYLOPLAST MEMBRANES FROM A POTATO SEEDLING RESISTANT AND A PROCESSING POTATO CULTIVAR SUSCEPTIBLE TO LOW TEMPERATURE SWEETENING.
  • Record ID : 1991-1202
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 2-3
  • Publication date: 1990

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