Diffusion of glucose during vegetable dehydration

Strips of potato and carrot were soaked in a solution containing glucose labelled with 14 C until the distribution of the labelled glucose was uniform through the material. The strips were then dehydrated, with and without a prior scald, and changes in the distribution of glucose studied by autoradiography. In scalded potato and carrot strips there is a net inward movement and the resulting accumulation of glucose in the centre is considered to explain the greater susceptibility of this region to non‐enzymic browning. In unscalded potato strips, a peripheral concentration of glucose develops.