[Objective] This study was conducted to determine the physiological and biochemical characteristics of potato tubers infected by Fusarium trichothecioides. [Method] The soluble protein content, SOD activity, POD activ...[Objective] This study was conducted to determine the physiological and biochemical characteristics of potato tubers infected by Fusarium trichothecioides. [Method] The soluble protein content, SOD activity, POD activity and malondialdehyde （MDA） content of the tubers of two potato varieties Atlantic and Keshan 1 infected by F. trichothecioides were measured 0, 3, 6, 9, 12, 24 and 48 h later. [Result] Com- pared with the control uninfected, the contents of soluble protein and MDA in the tu- bers of both potato varieties infected with F. trichothecioides decreased, while the SOD activity increased, indicating that SOD activity had a certain relationship with the resistance of potato to dry rot. The POD activity in Keshan 1 which is resistant to F. trichothecioides was higher than in Atlantic, which is susceptible to F. trichothe- cioides, indicating that POD activity was closely related with potato＇s resistance to Fusarium dry rot. [Conclusion] The physiological and biochemical characteristics of potato tubers infected by F. trichothecioides will provide some references for the early waming and prevention of Fusariurn dry rot.展开更多
Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10...Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10 min, 20 min, 30 min） on oil absorption and quality attributes of three potato cultivars （Agria, Satina, kenebek） was evaluated. Our results reveled that in Agria, partial drying leads to an increase in oil absorption compared with non-dried sample （p〈0.05）. In kenebek, partial drying reduced the oil absorption and improved the texture and color of the produced French fries （p〈0.05）. Similar results were observed with Satina as with kenebek. In all three varieties, partial drying increased the dry matter, color quality and required cutting force of the French fries （p〈0.05）.展开更多
基金Supported by Key Project of Provincial Department of Education for Scientific and Technological Research(12511061)~~
文摘[Objective] This study was conducted to determine the physiological and biochemical characteristics of potato tubers infected by Fusarium trichothecioides. [Method] The soluble protein content, SOD activity, POD activity and malondialdehyde （MDA） content of the tubers of two potato varieties Atlantic and Keshan 1 infected by F. trichothecioides were measured 0, 3, 6, 9, 12, 24 and 48 h later. [Result] Com- pared with the control uninfected, the contents of soluble protein and MDA in the tu- bers of both potato varieties infected with F. trichothecioides decreased, while the SOD activity increased, indicating that SOD activity had a certain relationship with the resistance of potato to dry rot. The POD activity in Keshan 1 which is resistant to F. trichothecioides was higher than in Atlantic, which is susceptible to F. trichothe- cioides, indicating that POD activity was closely related with potato＇s resistance to Fusarium dry rot. [Conclusion] The physiological and biochemical characteristics of potato tubers infected by F. trichothecioides will provide some references for the early waming and prevention of Fusariurn dry rot.
文摘Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10 min, 20 min, 30 min） on oil absorption and quality attributes of three potato cultivars （Agria, Satina, kenebek） was evaluated. Our results reveled that in Agria, partial drying leads to an increase in oil absorption compared with non-dried sample （p〈0.05）. In kenebek, partial drying reduced the oil absorption and improved the texture and color of the produced French fries （p〈0.05）. Similar results were observed with Satina as with kenebek. In all three varieties, partial drying increased the dry matter, color quality and required cutting force of the French fries （p〈0.05）.
