Please answer!! what type of substrate influences water potential (in potato tissue?)?
That is starch The lower the water potential of a plant cell vacuole (i.e. the greater the concentration of the solutes dissolved in it), the greater the osmotic force which causes water to be drawn in, and the greater the wall pressure that develops. Some materials, such as starch, are relatively insoluble and consequently have little effect on water potential. But when starch is broken down to glucose, which is soluble, the water potential is affected. As part of the process of ripening, there is often a dramatic change in starch reserves as it is mobilised to form glucose.
