Influence of specific compositional factors of potatoes on chipping color

The studies reported in this paper have indicated that definite relationships exist between the chipping color of a given potato sample and compositional factors involved in the biosynthesis and metabolism of carbohydrates as well as between chipping color and the carbohydrates themselves. The data appear to establish the rudiments of an enzymatic basis for chipping color and provide a starting point for investigations to determine the feasibility of genetic selection of potato varieties for chipping color.