Summary
The potato cultivars Nicola and Irene were investigated with respect to cell sloughing, specific cell surface area, release of pectic material and transfer of ions using a model cooking study. Both cell sloughing and the release of pectic material were higher for the mealy-cooking cultivar Irene. As the respective cell size distributions measured were the same for both cultivars, the difference in release of pectic material could not be explained by a difference in the specific cell surface areas between the cultivars. Additionally, it was recorded that during cooking only 20% of the calcium present in non-cooked tissue was transferred into the cooking medium, whereas more than 70% of potassium and citrate were transferred. The ratios Da.citr2−/Da.K+ and Da.Ca2+/Da.K+ for water and cooked potato tissue revealed that in water, potassium ions diffused faster than citrate and calcium ions. However, in cooked potato tissue both citrate and calcium ions diffused faster than potassium ions.
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Van Marle, J.T., Van Dijk, C., Voragen, A.G.J. et al. Comparison of the cooking behaviour of the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions. Potato Res 37, 183–195 (1994). https://doi.org/10.1007/BF02358720
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DOI: https://doi.org/10.1007/BF02358720