"UV-C, g- and microwave irradiation affected the content of secondary metabolites, such as polyphenols or ascorbic acid in plants. UV-C and g-irradiation caused the increase of polyphenolic compounds in potato tubers (cv. Kordoba and Rosella). UV-C irradiation increased TP content at greater extent in comparison with g-irradiation. In contrary, microwave irradiation caused the TP decrease. The increase of TP content is a response to UV-C and g-irradiation damage and wounding regarding the activation of plant defence system. Similar pattern was found for phenolcarboxylic acids (L-tyrosine, chlorogenic acid, caffeic acid and ferulic acid). There are differences in cultivars. g-Irradiation activates the defence mechanism at lower doses, but at higher dosesis the enzymic defence mechanism producing polyphenols already damaged. The same damage effect was observed in the effect of microwave irradiation. UV-C and g-irradiation caused the decrease of ascorbic acid content, because ascorbic acid is an antioxid"@en . "Pivec, Vladim\u00EDr" . . . "V\u00FDzkumn\u00FD \u00FAstav rostlinn\u00E9 v\u00FDroby Ruzyn\u011B" . . . "[B2D3B073D21F]" . "184"^^ . . . . . . "Crop Science on the Verge of the 21st Century - Opportunities and Challenges. Proceedings of the 50th Anniversary Conference" . . "Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat" . "Hejtm\u00E1nkov\u00E1, Alena" . . . . . . . "Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat"@en . "Z(MSM 412100002)" . "Praha" . . "678816" . "Praha" . . "4"^^ . . . "RIV/60460709:41210/01:00002555!RIV/2002/MSM/412102/N" . . . "0"^^ . "Lachman, Jarom\u00EDr" . . "0"^^ . "48-49" . "5"^^ . "Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat" . "UV-C, g- and microwave irradiation affected the content of secondary metabolites, such as polyphenols or ascorbic acid in plants. UV-C and g-irradiation caused the increase of polyphenolic compounds in potato tubers (cv. Kordoba and Rosella). UV-C irradiation increased TP content at greater extent in comparison with g-irradiation. In contrary, microwave irradiation caused the TP decrease. The increase of TP content is a response to UV-C and g-irradiation damage and wounding regarding the activation of plant defence system. Similar pattern was found for phenolcarboxylic acids (L-tyrosine, chlorogenic acid, caffeic acid and ferulic acid). There are differences in cultivars. g-Irradiation activates the defence mechanism at lower doses, but at higher dosesis the enzymic defence mechanism producing polyphenols already damaged. The same damage effect was observed in the effect of microwave irradiation. UV-C and g-irradiation caused the decrease of ascorbic acid content, because ascorbic acid is an antioxid" . "RIV/60460709:41210/01:00002555" . "41210" . "Ors\u00E1k, Maty\u00E1\u0161" . "2001-01-01+01:00"^^ . "Michalov\u00E1, A." . "80-86555-01-1" . "Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat"@en . . "polyphenols; ascorbic acid; potatoes; buckwheat; UV-A, UV-C, gamma, microwave irradiation"@en .