Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.
Molecules. 2021 Mar 2;26(5):1322. doi: 10.3390/molecules26051322.
Potatoes of six cultivars ( 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%.
将六个品种（）的马铃薯（）分别贮藏于 2 和 5 °C 下 3 个月和 6 个月，以确定这些因素对游离氨基酸含量的影响。马铃薯品种和贮藏时间对游离氨基酸含量的影响最大。红皮（Rote Emma）和紫皮（Blue Congo）马铃薯块茎中游离氨基酸含量超过 28 mg/g DM，而紫皮的 Blaue Annelise 品种游离氨基酸含量超过 18 mg/g DM。贮藏 6 个月后，Fresco 品种（黄皮）游离氨基酸含量增加最多（增加 36%）。在所分析的马铃薯中，丙氨酸、脯氨酸、丝氨酸、γ-氨基丁酸和α-氨基己二酸的含量增加，而天冬酰胺、天冬氨酸和谷氨酰胺的含量减少。Blaue Annelise 品种中天门冬酰胺减少最多（减少 24%），Rote Emma 和 Vineta 品种中谷氨酰胺减少 18%。
