Jt. Vanmarle et al., COMPARISON OF THE COOKING BEHAVIOR OF THE POTATO CULTIVARS NICOLA ANDIRENE WITH RESPECT TO PECTIN BREAKDOWN AND THE TRANSFER OF IONS, Potato research, 37(2), 1994, pp. 183-195
The potato cultivars Nicola and Irene were investigated with respect t
o cell sloughing, specific cell surface area, release of pectic materi
al and transfer of ions using a model cooking study. Both cell sloughi
ng and the release of pectic material were higher for the mealy-cookin
g cultivar Irene. As the respective cell size distributions measured w
ere the same for both cultivars, the difference in release of pectic m
aterial could not be explained by a difference in the specific cell su
rface areas between the cultivars. Additionally, it was recorded that
during cooking only 20% of the calcium present in non-cooked tissue wa
s transferred into the cooking medium, whereas more than 70% of potass
ium and citrate were transferred. The ratios D-a,D-citr2/D-a,D-K+ and
D-a,D-Ca2+/D-a,D-K+ for water and cooked potato tissue revealed that i
n water, potassium ions diffused faster than citrate and calcium ions.
However, in cooked potato tissue both citrate and calcium ions diffus
ed faster than potassium ions.