Abstract
Studies were made of pH changes of apical and basal portions of Russet Burbank and Norgold Russet potatoes during growth and in storage. Russet Burbank had a higher pH of the apical portion during the later stages of growth as compared to the basal portion. No significant differences between the two portions were found during growth with Norgold Russet. After a period of moisture stress the pH of the basal portion of Russet Burbank dropped significantly. The basal portion of both varieties at higher specific gravities had higher pH after storage than the apical portion. A highly significant negative correlation was obtained after storage between reducing sugar levels of tubers of different specific gravities and pH levels in both varieties. There were no significant differences in pH among storage temperatures of 34, 38, 42 and 45 F. However, the pH level at 48 F storage was significantly higher than at the other temperatures. The pH level of tubers from seedlings and varieties were poorly correlated with their reducing sugar contents after storage. It appears that pH can be an indicator of potential chip color only within the confined limits of a specific lot.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Literature Cited
Arregiun, Lozano B. and J. Bonner. 1949. Experiments on sucrose formation by potato tubers as influenced by temperature. Plant Physiol. 24:720–738.
Hughes, J. C. and T. Swain. 1962B. After cooking blackening in potatoes III. Examination of the interaction of factors by in vitro experiments. J. Sci. Food Agri. 13:358–363.
Hyde, R. B. and J. W. Morrison. 1964. The effect of storage temperature on reducing sugars, pH and phosphorylase enzyme activity in potato tubers. Amer. Potato J. 4:163–165.
Iritani, W. M. and L. Weller. 1973. Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes. Amer. Potato J. 50:24–31.
Iritani, W. M. and L. Weller. 1973. The development of translucent end potatoes. Amer. Potato J. 50:223–233.
Miller, L. P. 1931. The effect of treatments with ethylene chlorohydrin on the pH of the expressed juice of potato tubers. Contr. Boyce Thompson Inst. 3:321–335.
Nielson, L. W. and F. A. Todd. 1946. Bacterial soft rot of Irish potatoes as influenced by sublethal temperatures. Sugar and permeability changes in the tuber (pH). Amer. Potato J. 23:73–87.
O’Keefe, R. B. 1968. Relationship of tuber pH to processing quality. Proc. Old Dutch Chip Seminar — Univ. of N. D.
Robertson, I. M. and A. M. Smith. 1931. A study of the hydrogen — ion concentration of the potato tuber. Biochem J. 25:763–769.
Salisbury, F. S. and Cleon Ross. 1969. Plant Physiol. Wadsworth Publishing Co. Inc. Belmont, California.
Shaw, Roy. 1969. Use of gas chromotography and radio isotopes to study temperature induced sugar transformation in potato tubers. Proc. 19th Annual Meeting Potato Utilization Conference. Ferris State College, Big Rapids, Michigan. pp. 149–156.
Smith, Ora. 1968. Potatoes: production, storing, processing. The Avi Publishing Co. Westport, Conn. pp. 523.
Swain, T., J. C. Hughes, D. Linehan, L. W. Mapson, R. Self and A. W. Tomalin. 1963. Biochemical aspects of the quality of potatoes, p. 160–179.In Ivins and Milthorpe, The growth of the potato. Butterworths, London.
Additional information
Paper No.4137. Project 1949. Washington Agricultural Experiment Station, Pullman, Washington 99163. Financed in part by the Washington State Potato Commission.
Rights and permissions
About this article
Cite this article
Iritani, W.M., Weller, L. Some factors influencing the pH of apical and basal portions of Russet Burbank and Norgold Russet potatoes. American Potato Journal 51, 119–125 (1974). https://doi.org/10.1007/BF02851344
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02851344