Abstract
AbstractPrepared samples of potato, carrot and cabbage were scalded in solutions containing sulphite labelled with 35S. The distribution and movement of sulphite during subsequent dehydration and storage were studied by autoradiographic methods. After dehydration of potato and carrot strips, the sulphite is distributed throughout the strip with a slight concentration at the centre. The development of brown centres in such material is therefore not due to inadequate penetration of sulphite, but probably to accumulation of sugars and amino‐acids in this region. In cabbage, the sulphite is readily taken up by the veins of the leaf.
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