Summary
Variations in the concentration of the main biochemical factors responsible for after-cooking blackening in potatoes have been examined in a number of varieties grown on a black fen soil and a clay soil. Highly significant correlations were found between blackening and the ratio of chlorogenic acid/citric acid in the individual varieties. Blackening was usually greater in the fen grown tubers and this was generally associated with the presence of less citric acid and sometimes more clorogenic acid. The annual fluctuation in blackening at a given centre was mainly due to the different amounts of chlorogenic acid and citric acid found in the tubers under the varying climatic conditions.
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Hughes, J.C., Evans, J.L. Studies on after-cooking blackening in potatoes IV. field experiments. Europ. Potato J. 10, 16–36 (1967). https://doi.org/10.1007/BF02364255
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DOI: https://doi.org/10.1007/BF02364255