Starch determination in horticultural plant material by an enzymic‐colorimetric procedure

Abstract

The starch content of horticultural plant material (including leaves and woody tissues such as roots, stems, twigs, trunks and bark) was determined by an enzymic procedure. A heat-stable α-amylase and amyloglucosidase were used to hydrolyse the starch in the finely ground plant material to glucose. The glucose produced was measured colorimetrically using a coupled glucose oxidase/peroxidase reaction. Conditions necessary for maximum glucose recovery were established. Plant material analysed included samples from macadamia (Macadamia integrifolia Maiden and Betche, trunk and bark), mango (Mangifera indica L; stems and roots), lychee (Litchi chinensis Sonn; leaves, stems, twigs and roots), pineapple (Ananas comosus (L) Merrill; leaves, stems and roots) and nectarine (Prunus persica (L) Batsch var nucipersica (Suckow) C K Schneid; twigs, shoots, branches, limbs, roots and trunk). Starch values ranged from less than 14% to greater than 30%. The method allows assessment of variations in the starch content of perennial plants and may be used in crop management.