EFFECT OF MECHANICAL INJURY ON THE LIPID CONTENT AND QUALITY OF POTATOES

摘要

ABSTRACTBake King or Katahdin potatoes that were injured by bruising and/or wounding were compared with control tubers for crude lipid, phospho‐lipid content and fatty acid composition. Both bruised and wounded tubers showed marked signs of discoloration at the time of analysis. The crude lipid content of both bruised and wounded tissue was significantly lower than the controls and the phospholipid content followed the same trend as the crude lipid. The fatty acid composition of the bruised tissue was similar to that of the control, but in the wounded cortical tissue the phospholipid showed an increase in saturated fatty acids and a decrease in unsaturate