The water potential would decrease if the potato were allowed to dry by sitting outside in the open air because the concentration of solutes within the cells would rise as the potato cells dried out. As a result, both the water potential and osmotic pressure drop.
The desorption isotherm was used to estimate the water potential using the equilibrium dehydration technique. Dehydration causes a reduction in water potential.
Regarding water potential, it follows that a potato that has been kept for a while will have a greater water potential since it contains less water; as a result, water from the outside will enter the potatoe more quickly due to the wider concentration gradient.
The energy stored in the hydrogen bonds forming between the molecules of the solute and the water is no longer usable for work.
Learn more about dehydration refer
https://brainly.com/question/1301665
#SPJ4
