Observations on the decrease in sloughing of potato tissue slices on soaking in distilled water

Thin slices of potato tissue were soaked in distilled water under various conditions of time, temperature, and volume of water. In one group of studies, the potato slices were drained and cooked in distilled water. In a second group of studies, the soak water from the potato tissue slices obtained under the various conditions was used as part of the water for cooking soaked and unsoaked potato tissue slices. The amount of tissue which did not disintegrate was weighed directly and was reported as the cooked potato weight (CPW). The CPW is inversely related to the amount of sloughing.