10 



MASS/EXPERIMENT STATION BULLETIN 390 



Distribution of Vitamin C in the Potato Tuber 



Three separate sets of tests were made to study the distribution of ascorbic 

 acid within potatoes. Raw, boiled, and baked potatoes were used. The results 

 are presented in Table 7. There was an even distribution of ascorbic acid in the 

 raw tuber itself, with a lesser amount in the skin. In boiled potatoes there was a 

 greater amount of ascorbic acid in the area between the central and epidermal 

 portions. The skin and the part just beneath it were about equal in ascorbic 

 acid content. With baked potatoes, the skin and the pulp adhering to it were 

 considered the epidermal portion. The concentration of ascorbic acid was greatest 

 in the central portion of the baked potatoes with the amount decreasing pro- 

 gressively toward the skin. 



Mean 



Mean 



0.131 0.129 0.134 



Boiled Green Mountain Potatoes 



0.049 0.051 0.037 



Baked Irish Cobbler Potatoes 



0.104 



0.038 



Mean 



0.140 



114 



0.086 



