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Potato quality XIX: A preliminary study of the Browning reaction in potato chips using radiophosphorus

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Summary

Potatoes grown in sand culture and treated with radiophosphorus were found to give chip colors that were usually well correlated with their radiophosphorus content. Potatoes containing a large amount of radiophosphorus usually produced light colored potato chips while potatoes containing a relatively small amount of radiophosphorus usually produced dark color potato chips.

No suitable explanation can be given for the observed results, but by some mechanism, currently unknown, the browning reaction apparently is affected by phosphorus.

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Authors and Affiliations

  1. Department of Vegetable Crops, Cornell University, USA

    Thomas G. Hart (Graduate Assistant) & Ora Smith (Professor of Vegetable Crops)

Authors
  1. Thomas G. Hart
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  2. Ora Smith
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Additional information

Paper No. 492, Department of Vegetable Crops, Cornell University, Ithaca, New York.

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Hart, T.G., Smith, O. Potato quality XIX: A preliminary study of the Browning reaction in potato chips using radiophosphorus. American Potato Journal 40, 421–429 (1963). https://doi.org/10.1007/BF02849441

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  • DOI: https://doi.org/10.1007/BF02849441

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