Potato quality XVIII : The distribution of radioiron in the potato tuber and its significance in after-cooking darkening

Wurster, R.T.; Smith, Ora

doi:10.1007/bf02849440

Cited by 12 publications

(1 citation statement)

References 8 publications

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“…Although previous studies have described gradients in iron concentration in potato tubers, the resolution described here reveals unsuspected detail in these patterns. For example, Macklon andDe Kock (1967), De Kock et al (1979), Wurster and Smith (1963) and Heisler et al (1963) have described a gradient of iron falling towards the apical end of the tuber. Heisler et al (1963) demonstrated that the percentage of total iron associated with protein is higher at the stem end than the bud end, and that stem-end protein had more iron than the bud-end protein.…”

Section: Other Metals and Sulphurmentioning

confidence: 99%

The three-dimensional distribution of minerals in potato tubers

White²,

et al. 2011

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The distribution of minerals varies greatly within the potato tuber. Low concentrations of some minerals relative to those in leaves may be due to their low mobility in phloem, whereas high concentrations in the skin may reflect direct uptake from the soil across the periderm. In tuber flesh, different minerals show distinct patterns of distribution in the tuber, several being consistent with phloem unloading in the tuber and limited onward movement. These findings have implications both for understanding directed transport of minerals in plants to stem-derived storage organs and for the dietary implications of different food preparation methods for potato tubers.

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