Abstract
Radiotracer techniques were used to correlate the distribution of iron with the distribution of after-cooking darkening in cooked potatoes. Autoradiographs of cooked tubers showed that while radioiron was found throughout the tuber, the greatest concentration was found in the stem end and around lateral buds. A visual comparison of photographs of tubers showing after-cooking darkening with autoradiographs of the same tubers showed that the areas of radioiron concentrations corresponded closely to the darkened areas of the tuber. No after-cooking darkening or areas of iron concentration were found at the apical ends of cooked potato tubers. Regardless of the other constituents which affect the discoloration reaction, after-cooking darkening occurs only in areas of the potato tuber where iron is concentrated.
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