Evolution of amylase activity in tuberous rooted chervil tubers during storage at various temperatures
Geoffriau E., Briard M., Suel A., Ayala-Garay O. and Peron J.Y.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, 143 p.
2004
บทคัดย่อ
Evolution of amylase activity in tuberous rooted chervil tubers during storage at various temperatures.
Tubers of tuberous-rooted chervil (Chaerophyllum bulbosum L.) are of great interest for their nutritional and gustative properties.The storage of tubers after harvest is necessary for the gustative qualities to be developed, via starch hydrolysis.This process can take several months before tubers can be commercialized.It has been shown that storage at low temperature accelerate the degradation process of starch, and therefore could shorten the storage time.In order to explain this phenomenon and optimize the storage conditions, we have studied the enzymatic activities of amylase in tubers stored at 4, 10 and 16 °C.The results have shown a higher activity of beta-amylase at 4 °C than 10 or 16 °C, and conversely a higher activity of alpha-amylase at 16 °C.The activity of beta-amylase immediately at the beginning of storage, while alpha-amylase activity was present later.The activity of beta-amylase was overall higher than alpha-amylase activity.The results suggest that beta-amylase activity in tuberous-rooted chervil tubers would be induced by low temperature and would be responsible for the early starch hydrolysis observed.These findings are important for the commercial development of this new crop.