Pectin, Starch and Texture of Potatoes: Some Practical and Theoretical Implications

This review emphasizes the interrelationships between starch and pectins as factors determining different textural qualities of potatoes. It includes examples of texture control through processing treatments affecting the different ways in which pectins are involved in textumi qualities and tissue (celi) sloughing. Previously unpublished observations on cell sloughing and cell rupturing also are included.