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Relationship of specific gravity to the nitrogen and ascorbic acid content of potatoes

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Summary

The relationships of specific gravity to total and non-protein nitrogen and to ascorbic acid content of Ontario potatoes, a variety susceptible to precooking discoloration, were studied.

Total and non-protein nitrogen, expressed on a dry weight basis, decreased as specific gravity increased to the mean specific gravity for the variety. Potatoes having the mean specific gravity had the lowest total and non-protein nitrogen content. Both total and non-protein nitrogen were significantly higher in the center than in the cortex tissue.

High specific gravity was significantly correlated with high ascorbic acid content. Tubers of low specific gravity showed a greater loss of ascorbic acid during storage than those of high specific gravity.

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Authors and Affiliations

  1. Graduate School of Nutrition and Department of Food and Nutrition, New York State College of Home Economics and State Agricultural Experiment Station, Cornell University, Ithaca, New York

    Nell I. Mondy (Associate Professor) & Penelope B. Rieley (Student)

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  1. Nell I. Mondy
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  2. Penelope B. Rieley
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Mondy, N.I., Rieley, P.B. Relationship of specific gravity to the nitrogen and ascorbic acid content of potatoes. American Potato Journal 41, 417–422 (1964). https://doi.org/10.1007/BF02908894

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