Vacuolar invertase gene silencing in potato (Solanum tuberosum L.) improves processing quality by decreasing the frequency of sugar-end defects.
作者: Xiaobiao ZhuCraig RichaelPatrick ChamberlainJames S BusseAlvin J BussanJiming JiangPaul C Bethke
刊名: PLoS ONE, 2017, Vol.9 (4)
来源数据库: Directory of Open Access Journals
DOI: 10.1371/journal.pone.0093381
原始语种摘要: Sugar-end defect is a tuber quality disorder and persistent problem for the French fry processing industry that causes unacceptable darkening of one end of French fries. This defect appears when environmental stress during tuber growth increases post-harvest vacuolar acid invertase activity at one end of the tuber. Reducing sugars produced by invertase form dark-colored Maillard reaction products during frying. Acrylamide is another Maillard reaction product formed from reducing sugars and acrylamide consumption has raised health concerns worldwide. Vacuolar invertase gene (VInv) expression was suppressed in cultivars Russet Burbank and Ranger Russet using RNA interference to determine if this approach could control sugar-end defect formation. Acid invertase activity and reducing sugar...
全文获取路径: DOAJ  (合作)
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影响因子:3.73 (2012)

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关键词翻译
关键词翻译
  • sugar 
  • invertase 转化酶
  • potato 马铃薯
  • Solanum 茄属
  • tuber 块茎
  • quality 品质
  • acrylamide 丙烯酰胺
  • processing 加工
  • determine 决心
  • silencing 消声