Potato composition and chipping quality

Large scale screening studies conducted during the 1958 and 1959 growing seasons revealed that only reducing sugars gave consistent evidence of correlation with the chipping color of potatoes. However, certain other compositional factors including ascorbic acid, basic amino acids and specific enzyme systems were found to be at least inconsistently correlated with chipping color. More extensive quantitative studies of these factors have been undertaken during the 1960 growing season. Particular attention is being given to the enzymatic pathways of carbohydrate metabolism in the potato and a hypothetical scheme for the synthesis and utilization of glucose, fructose, and sucrose has been proposed.