Abstract
ABSTRACTKatahdin, Sebago, Peconic and Bake King potatoes were examined for susceptibility to enzymatic darkening in relation to infection with Potato virus X (PVX). Tubers from each of the four varieties that were infected with PVX were compared to those that were free of the infection. Lipid determinations were made on the four varieties in each of the 3 yr. The phenolic content was determined in each of 2 yr on the same varieties. Color determinations were made using the Hunter Color Difference Meter and the Chloroform‐Disc method. Enzymatic darkening was significantly greater and lipid content lower in virus‐infected than in virus‐free tissue. The phospholipid content followed the same trend as crude lipid, being lower in infected tubers than in control tubers. The phenolic content was significantly increased by viral infection. The increased susceptibility to enzymatic discoloration of tubers infected with Potato virus X is probably due to alteration of lipid and phenolic metabolism following infection with Potato virus X. Greater control of this disease should result in higher quality potatoes.
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