American Potato Journal

, Volume 40, Issue 12, pp 415–420 | Cite as

Potato quality XVIII : The distribution of radioiron in the potato tuber and its significance in after-cooking darkening

  • R. T. Wurster
  • Ora Smith


Radiotracer techniques were used to study the distribution of iron in intact potato tuber sections. Autoradiographs of longitudinal tuber sections show that iron is particularly concentrated at the stem end of the tuber just below the periderm. Accumulation of radioiron in other tissues, i.e. internal phloem and vascular ring, is shown by autoradiographs of tuber cross-sections. Radioiron was also found to be concentrated in meristematic areas, especially at lateral buds. A parallel is noted between areas of iron accumulation and areas in the tuber reported to be associated with after-cooking darkening. The distribution of iron is probably more important than previously realized in determining the distribution of after-cooking darkening in individual potato tubers.


Potato Tuber AMERICAN Potato Journal Chlorogenic Acid Iron Accumulation Vascular Ring 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. 1.
    Ashby, S. F. 1905. A contribution to the study of factors affecting the quality and composition of potatoes. J. Agr. Sci. 1:347.CrossRefGoogle Scholar
  2. 2.
    Bandemer, Selma L., P. J. Schaible, and E. J. Wheeler. 1947. Discoloration of potatoes after cooking as related to their composition. Am. Potato J. 24: 1–6.Google Scholar
  3. 3.
    Comar, C. L. 19SS. Radioisotopes in biology and agriculture. McGraw-Hill Book Company, Inc.Google Scholar
  4. 4.
    Hoagland, D. R. and D. I. Arnon. 1950. The waterculture method for growing plants without soil. Calif. Agr. Expt. Sta. Circ. 347: 3–31.Google Scholar
  5. 5.
    Hughes, J. C., J. E. Ayers, and T. Swain. 1962. After-cooking blackening in potatoes. I. Introduction and analytical methods. J. Sci. Food and Agr. 13: 224–229.CrossRefGoogle Scholar
  6. 6.
    Hughes, J. C. and T. Swain. 1962. After-cooking blackening in potatoes. II. Core experiments. J. Sci. Food and Agr. 13: 229–236.CrossRefGoogle Scholar
  7. 7.
    Juul, F. 1949. Studies on blackening of potatoes after cooking. (English translation arranged and edited by Ora Smith.) I. Kommission hos Jul. Gjellerups Forlag. Kobenhavn.Google Scholar
  8. 8.
    Langston, R. 1956. Distribution patterns of radioisotopes in plants. Proc. Am. Soc. Hort. Sci. 68: 370–376.Google Scholar
  9. 9.
    Muneta, Paul. 1959. Studies of after-cooking darkening in potatoes. Ph.D. Thesis, Cornell University, Ithaca, New York.Google Scholar
  10. 10.
    Possingham, J. V. and R. Brown. 1958. Nuclear incorporation of iron and its significance in growth. J. Exptl. Bot. 9: 277–284.CrossRefGoogle Scholar
  11. 11.
    Robison, Ursula M. 1941. Blackening of potato tubers on boiling. Nature 147: 777–778.CrossRefGoogle Scholar
  12. 12.
    Smith, Ora and Paul Muneta. 1954. Potato Quality VIII. Effect of foliar applications of sequestering and chelating agents on after-cooking darkening. Am. Potato J. 31: 404–409.Google Scholar
  13. 13.
    Tottingham, W. E. 1939. Some aspects of the mineral composition of potato tubers in relation to blackening after cooking. Am. Potato J. 16: 199–203.Google Scholar
  14. 14.
    Tukey, H. B., S. H. Wittwer, and H. B. Tukey, Jr. 1957. Leaching of nutrients from plant foliage as determined by radioisotopes. Proc. Int. Conf. Radioisotopes Sci. Res. 1 (4): 304–322.Google Scholar

Copyright information

© Springer 1963

Authors and Affiliations

  • R. T. Wurster
    • 1
  • Ora Smith
    • 1
  1. 1.Department of Vegetable CropsCornell UniversityIthaca

Personalised recommendations