Storability research with starch potato cultivars.

Starch Phosphorylase of Potato

Cori and his colleagues (l-6) discovered and elucidated the series of reversible chemical reactions by which glucose is transformed into glycogen in animal tissues. These reactions are catalyzed by a group of enzymes, the most fundamental of which is phosphorylase, the enzyme which catalyzes the condensation of glucose-l-phosphate (Cori ester) to starch or glycogen. The properties of phosphoryl...

Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P < 0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were obser...

Pressure Gelatinization of Potato Starch

This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...

Enhancement of Antioxidant Systems and Storability of Two Plum Cultivars by Preharvest Treatments with Salicylates

In this research the effect of salicylic acid (SA), acetylsalicylic acid (ASA), and methylsalicylate (MeSA) treatments, applied as a foliar spray during on-tree plum development, on fruit quality attributes, bioactive compounds, antioxidant activity, and the activity of the antioxidant enzymes at harvest and after long-term cold storage was evaluated in two plum cultivars ("Black Splendor", BS,...

Classification of Potato Cultivars to Establish