The development of translucent end tubers

Abstract

A study was made to gain greater understanding of the development of translucent end tubers which caused problems for french fry processors duringthe processing season of 1971–72. Analysis of seven commercial and three experimental samples revealed a lower dry matter and higher reducing sugar content in the basal portion of the tubers. Normally Russet Burbank potatoes contain higher dry matter in the basal end. A study of dry matter changes during growth and development in 1971 and of moisture stressed potatoes in 1972 showed a reversal in dry matter content and an uneven distribution of reducing sugars, whereas the normally irrigated potatoes maintained a higher percentage of dry matter in the basal portion throughout. A decrease in pH of the tissue accompanied the loss of starch from the basal portion of moisture stressed potatoes. As postulated by other research workers, the loss of dry matter is attributed to initiation of active growth of the apical end, thereby utilizing carbohydrates from the basal end following a period of stress. Immaturity of tubers and storage at low temperatures immediately after harvest caused water stressed potatoes to develop increased numbers of translucent ends in storage.