EFFECT OF THERMAL SHOCK (-30, 37 C] ON THE GROWTH AND TUBERISATION OF POTATO SPROUTS GROWN IN VITRO; SIMULTANEOUS TITRATION OF INVERTASE ACTIVITY USED AS A TUBERISATION INDEX.
EFFETS D'UN CHOC THERMIQUE (-30, 37 C) SUR LA CROISSANCE ET LA TUBERISATION DES GERMES DE POMME DE TERRE CULTIVES IN VITRO ; DOSAGES SIMULTANES DE L'ACTIVITE INVERTASE UTILISEE COMME MARQUEUR DE LA TUBERISATION.
Author(s) : BLANC A.
Summary
A THERMAL SHOCK, APPLIED TO POTATO SPROUTS GROWN IN VITRO, RESULTS IN EXTENDED GROWTH, THEN LATE TUBERISATION. INVERTASE ACTIVITY INCREASES SIGNIFICANTLY DURING THE TREATMENT, SLOWLY DECREASES DURING THE GROWTH STAGE, THEN REACHES A MINIMUM VALUE AS TUBERISATION OCCURS.
Details
- Original title: EFFETS D'UN CHOC THERMIQUE (-30, 37 C) SUR LA CROISSANCE ET LA TUBERISATION DES GERMES DE POMME DE TERRE CULTIVES IN VITRO ; DOSAGES SIMULTANES DE L'ACTIVITE INVERTASE UTILISEE COMME MARQUEUR DE LA TUBERISATION.
- Record ID : 1981-0083
- Languages: French
- Publication date: 1980/05
- Source: Source: C. R. Acad. Sci.
vol. 290D; n. 18; 1233-1236; 4 fig.; 5 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Thermal shock; Potato; Cultivation; Enzyme
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IMPROVED RATE OF CALLUS AND GREEN PRODUCTION FR...
- Author(s) : GENOVESI A. D., MAGILL C. W.
- Date : 1979
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- Author(s) : NAM BUDIRI D. D., GOPAKUMAR K.
- Date : 1988
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 2
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Cold temperature adaptation and growth of micro...
- Author(s) : BERRY E. D., FOEGEDING P. M.
- Date : 1997/12
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 12
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The effect of harvesting time and nitrogen fert...
- Author(s) : KARI-KÄRKI M.
- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
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COLD SHOCK IN FISH: ITS CHARACTERISTICS IN BIGH...
- Author(s) : PARRY R. W. H., ALCASID M. V., PANGGAT E. B.
- Date : 1987/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
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