Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuber

Abstract

Abstract In the variety Majestic, statistically significant relationships were found between intercellular adhesion and the levels of tuber starch, amylose, polyuronide, calcium and magnesium. It is suggested that the relationship between intercellular adhesion and a particular constituent may be modified by the levels of the other constituents. a mechanism is proposed for the action of amylose in influencing intercellular adhesion. the differences in intercellular adhesion, and in the levels of the various intrinsic factors, were produced by feeding plants different nutrient solutions (various chloride/nitrate ratios) or by maintaining different moisture regimes.