STUDIES ON THE FORMATION OF VITAMIN C IN SLICES OF POTATO TISSUE

Abstract

When slices of potato tissue are stored for two days at 23 °C. in moist chambers or in aerated distilled water, the vitamin C content increases 100-300% as measured by the method of Roe et al. The increase does not occur in slices from freshly harvested potatoes. The physiological condition of the potatoes at the time of the experiment is important in determining the amount of increase in slices from potatoes stored for several months. Experiments with auxins and mannitol solutions show that there is no direct relationship between the process of water uptake and vitamin C formation. Solutions of indoleacetic acid and naphthaleneacetic acid increase the amount of vitamin formed. The results of experiments with potassium cyanide, sodium azide, malachite green, 8-hydroxyquinoline, sodium diethyldithiocarbamate and 2,4-dinitrophenol suggest that the formation of vitamin C is not directly related to any of the enzyme systems inhibited by the above chemicals. Infiltration of potato slices with solutions of fumaric and malic acid results in an increased formation of vitamin C as compared with the water controls.