Destarch

Destarching occurs in a plant when a part of a plant is "deprived of starch, as by translocation".[1][2]

It is also the process of eliminating starch reserves in a plant for experiments concerning photosynthesis. This is done by leaving the plant(s) in a dark place for a long period of time. Due to the lack of photosynthesis in this place, stored starch is used up, thus the plant is destarched.[3]

References

Swartz, Delbert (1971). Collegiate Dictionary of Botany. New York: The Ronald Press Company. p. 146.
Jackson, Benjamin Daydon (1928). A Glossary of Botanic Terms with their Derivation and Accent (fourth ed.). London: Gerald Duckworth & Co. Ltd. p. 108.
"Identifying the conditions needed for photosynthesis". Practical Biology. The Nuffield Foundation & Society of Biology. Preparation a Keep enough plants for the investigation in a dark place for 48 hours so that they use up their stored starch. b Test a few leaves from the de-starched plants to show that they contain no starch before the different treatments.

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[Swartz-1] Swartz, Delbert (1971). Collegiate Dictionary of Botany. New York: The Ronald Press Company. p. 146.

[2] Jackson, Benjamin Daydon (1928). A Glossary of Botanic Terms with their Derivation and Accent (fourth ed.). London: Gerald Duckworth & Co. Ltd. p. 108.

[3] "Identifying the conditions needed for photosynthesis". Practical Biology. The Nuffield Foundation & Society of Biology. Preparation a Keep enough plants for the investigation in a dark place for 48 hours so that they use up their stored starch. b Test a few leaves from the de-starched plants to show that they contain no starch before the different treatments.