Figure 2. (a) SEM micrographs of fresh potato tissue (16°C) from the (a) perimedullary and (b) Cortex zones. CW: Cell wall, CM: Cell membrane, SG: Starch granules and V: vacuole

From

Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato

David Adu-Poku, Jacob K. Agbenorhevi

American Journal of Food Science and Technology. 2017, 5(2), 31-37 doi:10.12691/ajfst-5-2-1