The Fundamental Study of the Germination of the White Potato : (1) The Chemical Variation of the Reserve Carbohydrates during the Germination Period

[摘要] 1) By the peeling the chemical variation of Danshaku at the germination period was affected a little in the glucose, and very much in the sucrose and starch compared with the control plots. The highest of white potato stem, nineteen days after planting of the peeled plots was four times longer compared with the control plots. 2) By the peeling the chemical reaction of carbohydrate of the Benimaru at the germination period was affected a little in sucrose and much in glucose and starch compared with the control plots, The growth of stem of the peeled white potato was six times greater compared with the control plots. 3) Under the standard condition the chemical variation of carbohydrate did not deffer so much between Danshaku and Benimaru. 4) By the peeling the chemical reaction of carbohydrate was affected a little in Sucrose of Danshaku and Benimaru, however much affected in glucose and starch of Benimaru. The growth of stems of Benimaru was 3.5times greater of Danshaku. In general, the germination was promoted and chemical variation of carbohydrate was remarkably noticed by the peeling. It is conceivable that in the short period of germination the decomposition of starch was especially distinctive and glucose ahd sucrose were naturally increased.

[学科分类] 农业科学（综合）