How is the water potential of potato cells affected the longer it is stored?
The water potential of potato tissue depends on both the solute potential (matrix and osmotic potential) and the turgidity of the tissue. Solute potential tends to be a feature of the species (depending on the concentration of solutes in the tissue), but water potential can vary with a range of factors. The water potential is the difference between the tissue’s current condition and full turgidity – a fully turgid tissue has a water potential of zero. The solute potential of potatoes varies with the variety as well as the storage conditions. Some varieties have more sugar in the cells than other varieties – this is important for chip manufacturers as the sugar gives a browner chip. As potatoes and beetroot are stored some of their starch stores are converted into sugar to supply the tissues’ needs for respiration etc – how much this takes place depends on the storage conditions. Anything soluble will contribute to the solute potential. Proteins, amino acids, sugars etc will all play th
