Variation in Sugar Content in Potato Tubers Caused by Wounding and Its Possible Relation to Respiration

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Abstract
A marked increase in the sugar content of potato tubers followed wounding. The maximum increase in the experiments reported was 53-68% of the original sugar content. The sugar content rises to a maximum after wounding, reaching a high point after several days, and then falls off. It is possible that there is a preliminary maximum, not so great as the other, at the end of a few hours. The increase in sugar content may be brought about by activities leading to callus formation. The augmentation of respiration which follows wounding can be explained as due to the increased sugar content of the cells, although, because of other factors, the curves for respiration and sugar content are not exactly parallel.

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