CHARACTERISTICS AND DIFFERENCES OF POLYPHENOL OXIDASE, PEROXIDASE ACTIVITIES AND POLYPHENOL CONTENT IN DIFFERENT POTATO (SOLANUM TUBEROSUM) TUBERS

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wang, L.;Wang, W. X.;Zeng, L.;Suo, H. C.;Li, C. C.;...

通讯作者：

Li, X. B.;Xiong, X. Y.

作者机构：

[Li, C. C.; Luo, H. M.; Li, X. B.; Liu, J. T.; Suo, H. C.; Shan, J. W.; Wang, L.] Guangdong Acad Agr Sci, Res Inst Crops, Prov Key Lab Crops Genet Improvement, Guangzhou 510640, Guangdong, Peoples R China.

[Xiong, X. Y.] Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen, Peoples R China.

[Wang, W. X.; Xiong, X. Y.] Chinese Acad Agr Sci, Minist Agr, Key Lab Biol & Genet Improvement Root & Tuber Cro, Inst Vegetables & Flowers, Beijing 100081, Peoples R China.

[Xiong, X. Y.; Zeng, L.] Hunan Agr Univ, Coll Hort, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Li, X. B.] G

[Xiong, X. Y.] C

[Xiong, X. Y.] H

Guangdong Acad Agr Sci, Res Inst Crops, Prov Key Lab Crops Genet Improvement, Guangzhou 510640, Guangdong, Peoples R China.

Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen, Peoples R China.

语种：

英文

关键词：

Browning index;Correlation;Enzymatic browning;Peroxidase;Polyphenol content;Polyphenol oxidase;Potato;PPO genes

期刊：

Applied Ecology and Environmental Research

ISSN：

1589-1623

年：

2020

卷：

期：

页码：

8171-8187

DOI：

10.15666/aeer/1806_81718187

基金类别：

Acknowledgements. We thank Xianzhou Nie of the Potato Research Centre, Agriculture and Agri-Food Canada for constructive comments on an earlier draft of the manuscript. This work was supported by the Guangdong natural science foundation [grant number 2018A030313336], the Science and Technology Planning Project of Guangdong Province [grant number 2017A020208033, 2017B020232002], the Special Fund for Agro-scientific Research in Public Interest of China (201503001), Science Fund opening project of key Laboratory of Crop Germplasm Innovation and Resource Utilization (National Key Laboratory Breeding Base jointly built by provincial and Ministry)(18KFXM03), the Fundamental Research Funds for the Laboratory of Biology and Genetic Improvement of Tuber and Root Crops, Ministry of Agriculture, China (NYBSL201701) and The Guangdong Modern Seed Industry Project (YueCaiNong[2017] #88).

机构署名：

本校为通讯机构

院系归属：

园艺园林学院

摘要：

Potato enzymatic browning is a serious issue during processing. It not only affects the appearance of potato products but also reduces the nutritional value of potato tubers. In the present study, seven different potato cultivars’ tubers were evaluated by measuring the browning index (BI) at different times after cutting. Initial PPO and POD activity and total phenol content, which related to enzymatic browning of plant tissues, were also determined. Results showed significant differences in these factors between the different cultivars. There...

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CHARACTERISTICS AND DIFFERENCES OF POLYPHENOL OXIDASE, PEROXIDASE ACTIVITIES AND POLYPHENOL CONTENT IN DIFFERENT POTATO (SOLANUM TUBEROSUM) TUBERS

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