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Influence of low and elevated temperature on antioxidant enzymes and quality of potato during storage.

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Title Influence of low and elevated temperature on antioxidant enzymes and quality of potato during storage.
Not Available
 
Creator Bandana, Brajesh Singh, Vineet Sharma and Manoj Kumar
 
Subject Antioxidant enzymes; CIPC; Potato; Quality; Temperature.
 
Description Not Available
The present study was conducted to evaluate effects of low (4°C) and elevated (12° ± 0.5C
(CIPC, Isopropyl-N-(3-chlorophenyl) carbamate)) storage temperatures in four potato cultivars: Kufri
Chipsona-1, Kufri Chipsona-3, Kufri Jyoti and Kufri Pukhraj. The potatoes were stored up to 180 days.
Samples withdrawn at monthly intervals indicated that ascorbate peroxidase increased from harvest up
to 60 days of storage and then decreased. Glutathione (GR) increased initially upon storing tubers at 60
days of storage at both the temperatures and declined gradually to almost initial levels at 120 days.
Potatoes at elevated temperature were registered with decreased levels of catalase activity and activity
slowly returned to the level that was reported initially. Malondialdehyde content increased at low temperature
storage as compared to elevated temperature. Reducing sugars increased at 90 days of storage in all the
varieties followed by sudden decrease upon further sampling. Potato stored at low temperature generally
had higher reducing sugars concentration compared to storage at elevated temperature. It was concluded
that enzymes were more sensitive to low than at elevated temperature and potato varieties responded
differently.
Not Available
 
Date 2018-11-03T09:57:59Z
2018-11-03T09:57:59Z
2017-10-19
 
Type Research Paper
 
Identifier Not Available
0254-8755
http://krishi.icar.gov.in/jspui/handle/123456789/9246
 
Language English
 
Relation Not Available;
 
Publisher serial publication pvt. Ltd