TEXTURE OF COOKED POTATO .2. RELATIONSHIPS BETWEEN INTERCELLULAR ADHESION AND CHEMICAL COMPOSITION OF TUBER

被引：30
作者：
LINEHAN, DJ
HUGHES, JC
机构：
[1] A.R.C. Food Research Institute, Norwich, Colney Lane
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 02期
关键词：
D O I：
10.1002/jsfa.2740200212
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In the variety Majestic, statistically significant relationships were found between intercellular adhesion and the levels of tuber starch, amylose, polyuronide, calcium and magnesium. It is suggested that the relationship between intercellular adhesion and a particular constituent may be modified by the levels of the other constituents. a mechanism is proposed for the action of amylose in influencing intercellular adhesion. the differences in intercellular adhesion, and in the levels of the various intrinsic factors, were produced by feeding plants different nutrient solutions (various chloride/nitrate ratios) or by maintaining different moisture regimes. Copyright © 1969 John Wiley & Sons, Ltd
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页码：113 / +
页数：1
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