تعیین میزان قندهای احیاءکننده در سیب زمینی با استفاده از گلوکزیاب دستی و مقایسه آن با روش آنزیمی

Abstract

In order to estimate the reducing sugar in tubers of potato by using a manual Glucose determiner, an experiment was conducted in factorial arrangement based on completely randomized design with three replications. In this research reducing sugar of four cultivars of potato – Agria, Sante, with two methods: enzymatic and a manual Glucose determiner. The results Picaso and Kizer – that maintained in two temperatures of germinator, 3 and 7.5oC, were measured indicated that there was no significant difference between determinated glucose by using a manual Glucose determiner and enzymatic procedure, but there was a significant difference between determinated glucose by using a manual Glucose determiner and total reducing sugar measured by enzymatic procedure. The effect of maintenance conditions on glucose content and total reducing sugar in both procedures was significant and treatments that were maintained at higher temperatures had less sugar. The effect of cultivar on glucose content and total reducing sugar in both procedures was significant and in temperature 3oC, Agria and Sante had the highest sugar content, but in temperature 7.5oC, there was no significant difference among reducing sugar content of four cultivars. Keywords: Potato, Enzymatic procedure, Reducing sugars, Glucose