Table 1. Effects of separation conditions on the yields of parenchyma cells from potato whole-tissues

Set	Potato status	Enzyme type	E (times)	pH	T (°C)	t (h)	V (mL)	W (g)	Yield1) (%)
I	Raw	33095	2002)	2.5	50	3	350	75	22.3±2.6b
I	Frozen	33095	2002)	2.5	50	3	350	75	56.7±1.5a

II	Frozen	33095	2002)	2.5	30	3	350	75	25.4±5.9c
					40				45.3±3.1b
					50				58.1±2.4a

III	Frozen	33095	2002)	2.5	50	1	350	75	28.0±6.9b
						2			60.7±3.6a
						3			58.4±2.3a

IV	Frozen	33095	2002)	2.5	50	2	350	75	61.6±1.1a
				3.5					42.5±5.6b
				4.5					21.6±2.1c
				5.5					0.4±0.1d

V	Frozen	33095	503)	2.5	50	2	350	75	52.9±5.6b
			1004)						53.6±3.8b
			2002)						63.8±3.1a
			4005)						48.8±3.5b

VI	Frozen	33095	2002)	2.5	50	2	350	75	61.4±1.8a
VI	Frozen	SPL	2002)	2.5	50	2	350	75	54.6±3.4b

VII	Frozen	33095	2002)	2.5	50	2	350	50	49.6±0.7b
								75	66.1±3.1a
								100	51.4±1.8b
								150	36.3±0.3c

VIII	Frozen	-	-	2.5	50	2	350	75	0.1±0.0

[Abbreviation] E: dilution times of enzyme solution, T: reaction temperature, t: reaction time, V: volume of the reaction medium, W: potato weight (w.b).
Mean value of three measurements; values sharing the same lowercase letter within a column of a set are not significantly different (p<0.05).
5.8 U/mL.
23 U/mL.
11.5 U/mL.
2.9 U/mL.
2.7 U/mL.