Experimental evidence that the stem-end blackening pigment of potatoes is a compound of iron
- 1 January 1948
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 43 (2), 318-320
- https://doi.org/10.1042/bj0430318
Abstract
Extracts of potatoes liable to stem-end blackening are grey, and are intensified by the addition of an Fe salt. Evidence is offered to support the view that the stem-end blackening pigment of potato is a compound of Fe with a colorless precursor. The concns. of Fe and of the precursor vary in different samples of potatoes. The range of concn. of the precursor is greater than that of Fe.This publication has 3 references indexed in Scilit:
- Quality of potatoes in relation to soil and season; III. Time of lifting and the colour of the cooked potatoThe Journal of Agricultural Science, 1947
- Quality of potatoes in relation to soil and season II. The colour of the cooked potatoThe Journal of Agricultural Science, 1946
- The effect of pH on stem-end blackening of potatoBiochemical Journal, 1945