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Potato extractives and the sloughing of potato tissue

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Summary

Potato tissue extracts differed in their ability to cause sloughing of soaked potato tissue slices. Extracts from the bud half of the tuber caused greater sloughing than those from the stem half. Extracts from inner and outer tissue of the tuber were equally effective. Extracts from potatoes stored at 38 F generally caused more sloughing than extracts from potatoes stored at 38 F and conditioned for 1 week at 70–75 F, or from potatoes stored at 45 F or 52 F.

Freshly prepared extracts were most effective in causing sloughing. When held at 0 F, their stability was maintained for extended periods. The extractives responsible for sloughing were readily soluble in water, slightly less soluble in alcohol, and insoluble in acetone. Steaming, blanching, or boiling potato tissue slices increased the sloughing properties of the extracts prepared from them.

Potato tissue extracts passed through anion-cation exchange resins lost their ability to cause sloughing, showing that the components associated with sloughing are ionized compounds.

Resumen

Extractos de tejido de papa tenían diferente habilidad de producir la disgregación de rebanadas de papa inmersas en ellos. Extractos obtenidos de la mitad brotadora del tubérculo produjeron mayor disgregación que los obtenidos de la mitad tallar. Extractos de tejidos internos y externos fueron efectivos de igual manera. Extractos obtenidos de papas almacenadas a 38 F generalmente produjeron más disgregación que los obtenidos de papas almacenadas a 38 F y acondicionadas por una semana a 70–75 F o de papas almacenadas a 45 F o 52 F.

Extractos recién preparados fueron más efectivos en la producción de disgregación. Cuando se mantuvieron a 0 F, su estabilidad se mantuvo por mucho tiempo. Extractos que causan disgregación se disuelven facilmente en agua, son un poco menos solubles en alcohol e insolubles en acetona. Poniendo, blanqueando o hierviendo cortes de tejidos de papa incrementó las propiedades disgregadoras de los extractos preparados de ellos.

Extractos de papa pasados por resinas de cambio de anion-cation perdieron la habilidad de producir disgregación, dando así a entender que los componentes causantes de disgregación son compuestos ionizados.

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Authors and Affiliations

  1. Department of Home Economics Research, Agricultural Experiment Station, University of Idaho, Moscow, Idaho

    Mary V. Zaehringer

  2. Department of Agricultural Biochemistry and Soils, Agricultural Experiment Station, University of Idaho, Moscow, Idaho

    Duane J. Le Tourneau

Authors
  1. Helen H. Cunningham
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  2. Mary V. Zaehringer
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  3. Duane J. Le Tourneau
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Additional information

Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 722.

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Cunningham, H.H., Zaehringer, M.V. & Le Tourneau, D.J. Potato extractives and the sloughing of potato tissue. American Potato Journal 44, 393–401 (1967). https://doi.org/10.1007/BF02862534

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  • DOI: https://doi.org/10.1007/BF02862534

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