甘藷の生化學的研究(第2報) : 貯藏中の諸變化
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On examing the changes of several contents in the sweet potatoes of the "GOKOKU" variety during storage from Nov. 3 to Jun. 1 the following were found.Water and carbohydrate are almost constant till budding, but later carbohydrate increases in accordance with water loss.Soluble total sugar and direct reducing sugar increase gradually ; the maximum of the former is n March, and that of the latter in January, but both of them decrease afterwards.Starch decreases to the minimum is February but increases afterwards. The total starch content decreases relatively in every period, when the weight of potato is considered.The weight of potato decreases about 10% after 3 months, and 23% after following 4 months.Amylase power increases remarkably, reaching its maximum at the end of December, maintaing that state through a month, but decreases gradually after budding, and its power is weak in June.Saccharification power increases to the middle of Junuary, and decreases afterwards, but it does not decrease so sharp as amylase power.pH value increases slightly at beginning, but decreases afterwards until it becomes constant after March.
- 社団法人日本生物工学会の論文
- 1950-10-15
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