Abstract
The finest levels of granularity in potatoes, detectable by the human senses, were associated with the starch grains and cells. These particles were analysed using photomicrographs of samples of raw and cooked potatoes of the fine grained cv. Clivia (Fig. 1) and the coarse grained cv. Fausta (Fig. 2). Starch grain size, distribution of starch grains, cell size, and the reaction of the cells to cooking were examined. The starch grains in raw tubers of Clivia were smaller than those of Fausta. In both cultivars the size of the starch grains increased during cooking as a result of them sticking together, and at optimal cooking time no starch grains were discernible. The distribution of starch grains was only determined in raw tuber tissue. The starch grains in the tissue of Clivia were irregularly distributed in the cells and sometimes single, larger starch grains were surrounded by numerous smaller ones. In Fausta on the other hand the distribution from cell to cell and within cells were more regular. The cells of Clivia tended to be somewhat larger than those of Fausta (Table 1). The cell walls of Clivia were more sensitive to cooking than those of Fausta: they broke earlier and more frequently. Slices of cooked tissue of the fine grained Clivia were smooth and glistened, whereas those of Fausta were rough and irregular. These differences between fine and large grained potato tissues will be examined using the tactile tracer technique, and will be reported on separately.
Original language | German |
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Pages (from-to) | 335-342 |
Number of pages | 8 |
Journal | Potato Research |
Volume | 31 |
Issue number | 2 |
DOIs | |
State | Published - Jun 1988 |