The blackening of potatoes after cooking

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Abstract
Darkening of raw potato on exposure to air is due to enzymic oxidation. Blackening of potatoes after cooking is probably due to oxidation of a phenol or an amine derivative; but is not an enzymic oxidation. Traces of Fe have a catalytic effect on the blackening after cooking. The action of HNO2 on transverse sections of raw potatoes serves as a test to determine whether or not potatoes will blacken after cooking.