CHANGES IN PROTEIN, AMINO ACID AND PROTEASE ACTIVITY IN FIVE VARIETIES OF YAM TUBERS DURING STORAGE

Protein, amino acid, and protease activity in yam cultivars (Dioscorea alata cv. Sree Keerthi and cv. Sree Roopa, Dioscorea rotundata CV. Sree Priya and cv. Sree Subra, and Dioscorea esculenta cv. Sree Latha) was investigated during storage and subsequent sprouting in the apical and In all five kinds investigated, sprouting in tubers began about 70 to 80 days after storage. During the initial storage period, the protein and amino acid concentrations, as well as protease activity, were found to be higher in the apical than in the basal, and they grew fast during Sprouting in both areas.

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