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Biosynthesis of Sucrose by Preparations from Potatoes stored in the Cold and at Room Temperature


PERHAPS the most pronounced and consistent metabolic response of potato tubers to stress situations, such as low and high temperatures, loss of water, and ionizing radiation, is the accumulation of sugars, especially sucrose. Although the relationship of sugar content to the so-called non-enzymatic browning of processed potato products has been amply documented1, the biochemical events which create a milieu favourable to accumulation of sucrose are unknown. Conceivably, this increase in sucrose could arise as the result of changes in amounts of enzymes involved in sugar formation from starch, as compared with those involved in removal of sucrose.

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    Schwimmer, S., and Burr, H. K., in “Potato Processing”, 12 (Avi Publishing Co., Westport, Connecticut, 1959).

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    Cardini, C. E., Leloir, L. F., and Chiriboga, J., J. Biol. Chem., 214, 149 (1955).

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    Rorem, E. S., Walker, jun., H. G., and McCready, R. M., Plant Physiol., 35, 269 (1960).

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    Nakamura, M., Bull. Agric. Chem. Soc. Japan, 23, 398 (1959).

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    Arreguin-Lozano, B., and Bonner, J., Plant Physiol., 24, 720 (1949).

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    Schwimmer, S., and Makower, R. U., Fed. Proc., 13, 294 (1954).

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    Schwimmer, S., Weston, W. J., and Makower, R. U., Arch. Biochem. Biophys., 75, 425 (1958).

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