Changes in the ascorbic acid and glutathione contents of stored and sprouting potatoes

Abstract

Sprouting of potatoes is associated with a large rise in the content of ascorbic acid (vit. C) and of glutathione, followed by a decrease. Time curves for these changes are given. This occurs even after storing potatoes some mos. at 5[degree]. Potatoes stored at 15[degree], 10[degree] or 5[degree] rapidly lose ascorbic acid and glutathione, reaching a level at 20-30 days after which the loss is much slower. The importance of this loss from a nutritive standpoint is discussed. Guthrie''s isolation of crystalline glutathione from sprouted potatoes has been repeated.