Scanning electron microscope (SEM) images of starch granules in 4 potato varieties.
"Tubers showed single endothermic transitions corresponding mainly to starch gelatinisation at considerably different thermal parameters, meaning they are suitable for different uses. A more detailed study on extracted starch rather than tuber tissue will be carried out in the future. Molecular analyses revealed interesting genotypes. Even though we haven't found associations between SSR and starch characteristics, genetic detection via SSR markers and microstructural classification through scanning electron microscope (SEM) analysis provided useful information to identify a large series of potato genotypes," explained researchers.
Sourche: Annalisa Romano, Paolo Masi, Riccardo Aversano, Francesca Carucci, Sara Palomba, Domenico Carputo, 'Microstructure and tuber properties of potato varieties with different genetic profiles', 2018, Food Chemistry, Vol. 239, pag. 789–796