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Effect of Temperature on Invertase, Invertase Inhibitor, and Sugars in Potato Tubers

Russell Pressey and Roy Shaw
Plant Physiology
Vol. 41, No. 10 (Dec., 1966), pp. 1657-1661
Stable URL: http://www.jstor.org/stable/4260898
Page Count: 5
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Effect of Temperature on Invertase, Invertase Inhibitor, and Sugars in Potato Tubers
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Abstract

The accumulation of reducing sugars in potato tubers exposed to low temperatures occurs with concomitant formation of the enzyme invertase. During the initial period of cold treatment when reducing sugars increase rapidly, invertase formation proceeds until the level of enzyme exceeds that of an endogenous macromolecular invertase inhibitor, resulting in a basal invertase activity. As the rate of sugar accumulation decreases and the sugar level becomes nearly constant, total invertase decreases, the basal activity disappears, and a low excess of inhibitor develops. On transfer of cold-stored tubers to warmer temperatures, sugars and invertase decrease sharply and a large excess of inhibitor develops. These changes in sugars, invertase and inhibitor occur reversibly when the tubers are subjected to alternating temperatures.

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