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231225s2019 xx |||||o 00| ||eng c |
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|a 10.1016/j.plaphy.2018.12.007
|2 doi
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|a pubmed24n0973.xml
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|a (DE-627)NLM29208398X
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|a (NLM)30578999
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|a (PII)S0981-9428(18)30554-0
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Fukuoka, Nobuyuki
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Occurrence of internal browning in tuberous roots of sweetpotato and its related starch biosynthesis
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| 264 |
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|c 2019
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 22.01.2019
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|a Date Revised 30.09.2020
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Copyright © 2018 Elsevier Masson SAS. All rights reserved.
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|a Although sweetpotato is an important crop worldwide, there has been almost no research on the occurrence of internal browning (IB) to date. In this study, we clarified the mechanism of occurrence of the disorder by using two types of cultivars with different IB susceptibility. In cells around the secondary vascular tissue, large size of starch grains accumulated in IB-susceptible cultivar compared with resistant one. Histochemical observation performed on cells around the secondary vascular tissues showed the presence of high levels of polyphenol oxidase activity, chlorogenic acid, and hydrogen peroxide in cells from the IB-affected regions in IB-susceptible cultivar. Likewise, high levels of starch content, hydrogen peroxide concentration, and polyphenol content were detected in the affected regions of IB-susceptible cultivar. In IB-susceptible cultivar, both the transcript levels of gens related starch and polyphenol biosynthesis were higher at an early stage of root maturation, while the levels in resistant cultivar were low at this stage and thereafter increased relatively more moderately. These observations suggest that the occurrence of IB disorder in sweetpotato largely depends on the morphology and timing of accumulated starch grain in cells around the secondary vascular tissues
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|a Journal Article
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|a Browning
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|a Gene expression
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|a Ipomoea batatas
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| 650 |
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|a Polyphenol biosynthesis
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| 650 |
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|a ROS generation
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|a Starch grain
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| 650 |
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|a Polyphenols
|2 NLM
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|a Starch
|2 NLM
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|a 9005-25-8
|2 NLM
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|a Hydrogen Peroxide
|2 NLM
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| 650 |
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7 |
|a BBX060AN9V
|2 NLM
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| 700 |
1 |
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|a Miyata, Masahiro
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Hamada, Tatsuro
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Takeshita, Eishin
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Plant physiology and biochemistry : PPB
|d 1991
|g 135(2019) vom: 25. Feb., Seite 233-241
|w (DE-627)NLM098178261
|x 1873-2690
|7 nnns
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| 773 |
1 |
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|g volume:135
|g year:2019
|g day:25
|g month:02
|g pages:233-241
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|u http://dx.doi.org/10.1016/j.plaphy.2018.12.007
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