Abstract: Potato disks were cooked in solutions of calcium chloride,calcium acetate,sodium chloride and their buffered solutions in the experiments.From point of view of rheology,the effects of ions and pH on texture of cooked potatoes were investigated.It showed that the compressive strength increased due to the variance of pH or the Presence of calcium was overcome by extending the time of cooking.It suggested that the pH reduce in cooking liquor might be more effective factor than the presence of calcium in the cooking liquor.

Key words: Ione pH Potato Compressive strength