ANZALDÚA‐MORALES, A., Cornell Univ., New York State Agricultural Experiment Station, Food Science & Technology Dept., Geneva, New York, United States, The Agricultural Research Organization, The Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel, Universidad Autónoma de Chihauhua, Faculty of Chemistry, Postgraduate Studies Dept, PO. Box 1542-C, Chihuahua, Mexico
BOURNE, M.C., Cornell Univ., New York State Agricultural Experiment Station, Food Science & Technology Dept., Geneva, New York, United States, The Agricultural Research Organization, The Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel, Universidad Autónoma de Chihauhua, Faculty of Chemistry, Postgraduate Studies Dept, PO. Box 1542-C, Chihuahua, Mexico
SHOMER, I., Cornell Univ., New York State Agricultural Experiment Station, Food Science & Technology Dept., Geneva, New York, United States, The Agricultural Research Organization, The Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel, Universidad Autónoma de Chihauhua, Faculty of Chemistry, Postgraduate Studies Dept, PO. Box 1542-C, Chihuahua, Mexico

Three potato cultivars were sorted into specific gravity groups. Slices of raw potato were subjected to a puncture test at six sites in the cortex tissue and eight sites in the pith tissue. The cortex tissue generally showed 25‐65% higher puncture force than the pith tissue. With exception of pith tissue in Monona cultivar, puncture force increased with increasing specific gravity in cortex and pith for raw potato. Dry matter content increased with increasing specific gravity. The cortex tissue had 3‐6% higher dry matter than pith tissue. Copyright © 1992, Wiley Blackwell. All rights reserved