Abstract

Abstract The effect of variety, climatic factors and nutritional factors on the enzymic browning of cut potatoes has been investigated. The major factor determining the rate of enzymic browning appears to be the concentration of tyrosine in the tuber. There was no direct correlation between the activity of the phenolase enzyme or the amount of chlorogenic acid and the rate of browning. The level of tyrosine in a potato was shown to be determined by genetic, climatic and, to a lesser extent, by nutritional factors. Of the climatic factors, rainfall, or the moisture available to the plant, appeared to be the most important.