The Role of Buds and Gibberellin in Dormancy and the Mobilization of Reserve Materials in Potato Tubers

Bailey, Keith; Phillips, I. D. J.; Pitt, D.

doi:10.1093/oxfordjournals.aob.a085499

Cited by 36 publications

(15 citation statements)

References 12 publications

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“…But, they also found that neither or-amylase nor invertase activities increased significantly prior to the increase in reducing sugars. Bailey et al (1978) found an increase in reducing sugar content in untreated tubers prior to visible sprouting. When these tubers were disbudded the increase in reducing sugar content was not as high as in untreated tubers or even not appearing.…”

Section: Hormonesmentioning

confidence: 91%

“…Furthermore, it is known that reducing sugars increase at the end of dormancy, at least prior to visible sprouting (Bailey et al, 1978). Also Dimalla & van Staden (1977) found an increase in reducing sugars before visible sprouting and after this initial rise, the glucose and fructose levels decreased as the potatoes aged and sprouts developed.…”

Section: Carbohydratesmentioning

confidence: 95%

“…Mares et al (1981) found an increase in the level of reducing sugars, starting 4 days after treatment. GA treatment of mature tubers also resulted in an increase of reducing sugars (Clegg & Rappaport, 1970;Bailey et al, 1978). The effect of GA treatments will be discussed in more detail in the next section on enzyme activities.…”

Section: Carbohydratesmentioning

confidence: 99%

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Is dormancy breaking of potato tubers the reverse of tuber initiation?

Claassens

Vreugdenhil

2000

Potato Res

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SummaryTuber formation is a well orchestrated physiological event that involves many metabolic changes. Dormancy gradually develops in potato tubers from the moment cell division in the stolon tip has stopped and the tuber starts to develop. Dormancy breakage may be the reverse of dormancy initiation suggesting that there may be similarities between tuber induction and dormancy development.Based on a literature review it is concluded that, when comparing tuber induction and the breaking of dormancy, hormonal activities are only partly reversed, whereas carbohydrates and enzyme activities might be reversed.For more definite conclusions more research should be done to assess precisely the moment of dormancy breaking. Moreover. measurements on events associated with tuber induction and dormancy breaking should be carried out using the same techniques and the same material.Molecular genetic analyses may provide well-defined markers for the timing of breaking of dormancy.

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Section: Hormonesmentioning

confidence: 91%

Section: Carbohydratesmentioning

confidence: 95%

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Is dormancy breaking of potato tubers the reverse of tuber initiation?

Claassens

Vreugdenhil

2000

Potato Res

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“…SUKUMARAN et al (1981) stated that chemical sprout control should be a component of any strategy for even short-term non-refrigerated storage of potatoes. BAILEY et al (1978) reported an increase in reducing sugars with sprouting. If sprout control measures are also included in heap and pit storage methods, the peeling losses will come down, physiological losses will be low and the sugar contents could be brought down further, making potatoes more acceptable for chipping.…”

Section: Discussionmentioning

confidence: 98%

Chipping quality of potatoes stored in heaps and pits in subtropical plains of India

Paul¹,

Ezekiel²

2005

Hort. Sci. (Prague)

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Two potato cultivars Kufri Bahar and Kufri Jyoti were stored in heaps and pits under ambient conditions of sub-tropical plains of northern India and their chipping quality was determined after 90 days of storage. During storage there was a significant reduction (33.84%) in the reducing sugar content of potatoes and improvement (31.63%) in chip colour. Sugar levels in stored potatoes were within the acceptable limit for processing and table purposes indicating that potatoes stored up to 90 days on the farm in heap and pits are suitable for these two purposes.

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“…In most cases, it was assumed that the main pathway is phosphotolytic because high activities of glucan phosphorylase (EC 2.4.1.1) were found while the starch hydrolase content was low or not detectable (Morrell and ap Rees, 1986;Sowokinos, 1990). In contrast, amylase activity in protein extracts from tubers and the electrophoretic separation of several amylolytic bands has also been reported (Nowak, 1977;Bailey et al, 1978;Davies and Ross, 1987;Wegrzyn and MacRae, 1995), and Davies and Ross (1987) showed that the a-amylase activity clearly increased in the phase of maximal starch breakdown during sprouting, whereas the phosphorylase activity remained on a constant level. A sharp increase of starchhydrolysing enzymes was also observed during the first weeks of cold-induced sweetening (Cottrell et al, 1993), but the further characterization of these enzymes has not yet been reported.…”

Section: Introductionmentioning

confidence: 83%

Purification and properties of a starch granule-degrading α-amylase from potato tubers

Witt

Sauter

1996

J Exp Bot

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An a-amylase (EC 3.2.1.1) was purified to apparent electrophoretic homogeneity from potato [Solanum tuberosum L.) tubers by affinity chromatography on a starch granule column, Q-Sepharose chromatography, and gel filtration. The enzyme was purified 24 300-fold over the crude extract of soluble proteins with a yield of 13.2% to a specific activity of 824 //mol min" 1 mg 1 . The classification as a-amylase was verified by substrate specificity and identification by HPLC of the degradation products. This amylase migrated on SDS-PAGE gels at 44 kDa, while it was detected by native PAGE as a band on top of separation gels comprising amylopectin. The optimum pH value was between 7.2 and 8.0. The increase of the pronounced heat-lability in the presence of CaCI 2 as well as the lack of response to EDTA indicated that the activity was not stabilized, but rather inhibited by Ca 2+ . The purified a-amylase from potato tubers was reversibly bound to starch granules from the same source, and the enzyme was able to catalyse the degradation of native granules in vitro. The observation that an amylase activity with the same characteristics as the soluble form was also associated to freshly prepared granules indicated that the enzyme was at least partially localized in plastids. The results suggest that this starch hydrolase is involved in the initiation of reserve starch dissolution in potato tubers.

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The Role of Buds and Gibberellin in Dormancy and the Mobilization of Reserve Materials in Potato Tubers

Cited by 36 publications

References 12 publications

Is dormancy breaking of potato tubers the reverse of tuber initiation?

Is dormancy breaking of potato tubers the reverse of tuber initiation?

Chipping quality of potatoes stored in heaps and pits in subtropical plains of India

Purification and properties of a starch granule-degrading α-amylase from potato tubers

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