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The Non-Volatile Acids of The Potato

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Summary

The non-volatile acids of the juice of the potato tuber,Solatium tuberosum, L. (var. Green Mountain), were investigated. The ester distillation method revealed the presence of the citric andl-malic acids in the ratio of nearly 20:1 together with a small amount of isocitric acid. By the Arbenz method, 0.02 per cent of oxalic acid was shown to be present.

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Authors and Affiliations

  1. Bureau of Agricultural Chemistry and Engineering, U. S. Department of Agriculture, Washington, D. C.

    A. L. Curl & E. K. Nelson

Authors
  1. A. L. Curl
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  2. E. K. Nelson
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Published as Contribution No. 497, Food Research Division.

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Curl, A.L., Nelson, E.K. The Non-Volatile Acids of The Potato. American Potato Journal 17, 328–330 (1940). https://doi.org/10.1007/BF02884464

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  • DOI: https://doi.org/10.1007/BF02884464

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