Comparison of potato varieties between seasons and their potential for acrylamide formation.

摘要

Effects of growing season on composition of stored potatoes were studied with particular reference to potential for acrylamide formation. 4 potato varieties used for potato crisp or French fries production (Lady Rosetta, Saturna, Ramos and Bintje) were obtained in the 2003 and 2004 seasons and studied over 9 months of storage at 8 degrees C. Differences in climate conditions between the 2 yr were reflected in variation in contents of DM, total free amino acids and free asparagine during potato storage. The exceptionally high summer temp. in 2003 also contributed to lower reducing sugar contents and subsequent lower capacity for acrylamide generation during frying compared with potatoes from the 2004 harvest. Results demonstrate the need for a multifactorial approach for acrylamide reduction in potato products which takes into account influence of climatic variation.