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Potato tuber water potential components during storage

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Abstract

Measurements of the water potential components in stored potato tubers were made over two storage seasons. Total potential at harvest was about −0.3 MPa and decreased to −0.5 to −0.6 MPa over the first 5 to 7 weeks of storage. During the remaining 25 weeks of storage the potential decreased another 0.1 MPa. Increases in osmotic pressure of about 0.1 MPa occurred during the first 5 to 7 weeks and turgor pressure decreased about 0.2 MPa, after which both were nearly steady. The small changes in osmotic pressure were correlated with changes in total sugars.

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Literature Cited

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Authors and Affiliations

  1. Soil Science Department, University of Wisconsin-Madison, 53706, Madison, WI

    W. L. Bland (Research Assistant) & C. B. Tanner (Professor)

Authors
  1. W. L. Bland
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  2. C. B. Tanner
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Additional information

Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison and by USDA Hatch formula funds (Project 142-5140).

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Bland, W.L., Tanner, C.B. Potato tuber water potential components during storage. American Potato Journal 63, 649–653 (1986). https://doi.org/10.1007/BF02852927

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  • DOI: https://doi.org/10.1007/BF02852927

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