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PATATES YUMRULARINDA DORMANSİ SÜRESİNCE ENZİMATİK ESMERLEŞME, ÇÖZÜNEBİLİR PROTEİN VE C VİTAMİNİ MİKTARLARINDA MEYDANA GELEN DEĞİŞMELER

CHANGES IN ENZYMATIC BROWNING, SOLUBLE PROTEIN AND VITAMIN C CONTENTS OCCURING DURING DORMANCY PERIOD IN POTATO TUBERS

Journal Name:

  • Erzincan Üniversitesi Eğitim Fakültesi Dergisi

Publication Year:

  • 2004

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study, changes in enzymatic browning, soluble protein and vitamin C contents in potato tubers (Agria, Famosa, Isola ve Granula varieties) during dormancy period were investigated. It was found that enzymatic browning was the highest in Agria, the lowest in Isola; soluble protein content was the lowest in Agria and Granula, the highest in Isola; Vitamin C content was the lowest in Agria, the highest in Famosa. As a result of this, Isola and Famosa were observed to be the most convenient cultivars in terms of tuber quality.
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Abstract (Original Language): 
Bu çalışmada, patates yumrularında (Agria, Famosa, Isola ve Granula) dormansi periyodunca enzimatik esmerleşme, çözünebilir protein ve C vitamini miktarlarındaki değişmeler incelenmiştir. Enzimatik esmerleşme, en düşük İsolada en yüksek Agria’da; protein miktarı, en düşük Agria ve Granula’da en yüksek İsola’da; Vitamin C miktarı ise en düşük Agria’da en yüksek Famosa’da bulunmuştur. Bu sonuçlara göre, incelenen patates çeşitleri arasında İsola ve Famosa yumru kalitesi açısından en uygun çeşitler olarak belirlenmiştir.
FULL TEXT (PDF): 
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  • 2
105-111
  • Turkish

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