The ascorbate system and lipid peroxidation in stored potato ( Solanum tuberosum L . ) tubers

  title={The ascorbate system and lipid peroxidation in stored potato ( Solanum tuberosum L . ) tubers},
  author={Silvio Dipierro and Silvana De Leonardis},
The changes in the components of the ascorbateglutathione system during the storage of potato {Solanum tuberosum L. cv. Spunta) tubers for 40 weeks at both 3 C and 9 C were studied in relation to lipid peroxidation. The level of malondialdehyde was found to be higher at 3 C than at 9 C throughout storage. Thus, lipid peroxidation, which is the main cause of membrane deterioration, was accelerated at the lower temperature. Catalase activity increased throughout storage independently of… CONTINUE READING


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