The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage
Anna Pęksa , Joanna Miedzianka , Agnieszka Nemś , Elżbieta Rytel
AbstractPotatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content. The tubers of red-fleshed (Rote Emma) and purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM of free amino acids, and the Blaue Annelise cultivar with purple flesh had over 18 mg/g DM. After 6 months, the highest increase in their content (by 36%) was recorded in tubers of the Fresco cultivar (yellow-fleshed). In the analysed potatoes, the content of alanine, proline, serine, γ-aminobutyric acid, and α-aminoadipic acid increased, while that of asparagine, aspartic acid, and glutamine decreased. Asparagine decreased to the greatest extent in “Blaue Annelise” potatoes (by 24%) and that of glutamine in tubers of Rote Emma and Vineta by 18%.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.7|
|Keywords in English||coloured potatoes; time of storage; temperature of storage; free amino acids pool|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
|Citation count*||1 (2021-05-18)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.