CHANGES IN ENZYMATIC BROWNING, SOLUBLE PROTEIN AND VITAMIN C CONTENTS OCCURING DURING DORMANCY PERIOD IN POTATO TUBERS
Journal Name:
- Erzincan Üniversitesi Eğitim Fakültesi Dergisi
Keywords (Original Language):
Author Name | University of Author | Faculty 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.
Bookmark/Search this post with
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):
- 2
105-111