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The discoloration of white or Irish potatoes after cooking appears to be associated with both instability of the protein and unusual activity of the tyrosinase system (11, 13). MERKENSCHLAGER (7) attributed the abnormality jointly to accumulation of tyrosine and unusual activity of tyrosinase. This difference from normal tubers is correlated with more rapid reddening and subsequent greater darkening of frozen, ground tissue that is exposed to the air while thawing. The present paper covers an investigation of some of the enzymic factors that may contribute to this abnormality.

CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING