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題名 | 基隆山藥塊莖採收後之生化學研究=Biochemical Studies of Keelong Yam Tubers after Harvest |
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作 者 | 朱汎琪; 王俐婷; 宋賢一; 張珍田; | 書刊名 | 中國農業化學會誌 |
卷期 | 36:6 1998.12[民87.12] |
頁次 | 頁547-554 |
分類號 | 414.33 |
關鍵詞 | 山藥塊莖; 貯藏; 醣類含量; 酵素活性; Yam tubers; Storage; Carbohydrate content; Enzyme activity; |
語文 | 中文(Chinese) |
中文摘要 | 基隆山藥塊莖採收後置室溫貯藏八週,貯藏期間,山藥塊莖溼重、水分含量及澱 粉含量逐漸下降,而蔗糖及還原糖含量則逐漸上升。澱粉分解酵素(澱粉�t及澱粉磷解�t) 活性呈起伏性變化,醣解作用關鍵性酵素(甘油醛-3-磷酸去氫�t)活性則逐漸上升。褐 變及防衛性相關酵素(多酚氧化�t、過氧化�t及幾丁質�t)活性初期上升而後下降或呈起伏 性變化。這此結果顯示山藥塊莖貯藏過程中,溼重之減少可能是由於呼吸作用及蒸散作用, 澱粉含量之下降則可能是由於呼吸作用和轉變為還原糖及蔗糖。 |
英文摘要 | Decreases in fresh weight, water content and total solids were observed in 8 weeks postmortem Keelong yam tubers stored at room temperature. Starch content decreased gradually while sucrose and reducing sugar contents increased. Activities of starch degradation enzymes, amylases and starch phosphorylase fluctuated during storage while a key enzyme of glycolysis, glyceraldehyde-3- phosphate dehydrogenase, increased gradually. Browning and defense-related enzymes, polyphenol oxidase, peroxidase and chitinase increased during early storage and then decreased or fluctuated during prolonged storage. The results indicated that loss of fresh weight of yam tubers during storage might be due to transpiration and respiration. The decrease in the starch content might be due to respiration and conversion to sucrose and reducing sugars. |
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