Potato extractives: Sloughing as related to replacement of anions or cations

All anions or cations were removed from potato extract and were replaced by a single, naturally occurring anion or cation in an effort to determine the relative effect of each on the sloughing of potato tissue. The treated extracts were used in cooking soaked potato tissue slices. In the anion series, citrate caused the greatest amount of sloughing. Other cooking media and treatments in decreasing order of effectiveness were untreated extract, malate, oxalate, chloride, and distilled water. In the cation series, sodium and potassium caused significantly more sloughing than the untreated extract. Magnesium and calcium firmed the potato tissue, resulting in less sloughing than that obtained with distilled water.