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The effect of variety, storage and locality on the ascorbic acid content of the potato tuber

✍ Scribed by R. M. Allison; C. M. Driver

Publisher
John Wiley and Sons
Year
1953
Tongue
English
Weight
881 KB
Volume
4
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Tubers of 20 varieties of potato grown in New Zealand have been analysed for ascorbic acid content at harvest and at monthly intervals during storage in a commercial‐type clamp, in two successive years. Variety was a significant factor in causing differences in the ascorbic acid content of potatoes, and these differences were reflected in the response of the different varieties to storage. An increase in ascorbic acid after prolonged storage has been found and this is discussed with reference to temperature variations, sampling methods and metabolism during storage.

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