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Discoloration of potatoes after cooking as related to their composition

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Summary

Moisture, ash, manganese, iron and pH were determined on Sebago, Chippewa, Green Mountain, and Russet Rural varieties of Michigan-grown potatoes and correlated with the degree of discoloration obtained after steaming.

The correlations between discoloration and moisture, between moisture and pH and between discoloration, moisture and pH were all highly significant within lots. That between discoloration and pH was significant within some lots. The discoloration increased with increased moisture and decreased pH.

The study indicates that moisture is a dominant factor in discoloration of cooked potatoes but its influence is upon some more directly involved component.

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Authors and Affiliations

  1. Agricultural Chemistry and Farm Crops, Michigan Agricultural Experiment Station, East Lansing, Mich

    Selma L. Bandemer, P. J. Schaible & E. J. Wheeler

Authors
  1. Selma L. Bandemer
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  2. P. J. Schaible
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  3. E. J. Wheeler
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Additional information

Journal Article No. 840 (N. S.) Michigan Agricultural Experiment Station.

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Bandemer, S.L., Schaible, P.J. & Wheeler, E.J. Discoloration of potatoes after cooking as related to their composition. American Potato Journal 24, 1–6 (1947). https://doi.org/10.1007/BF02894367

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  • DOI: https://doi.org/10.1007/BF02894367

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