The fatty acids of potato tubers (Solanum tuberosum)
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An experiment was conducted to determine the fatty acid content of nine varieties of potatoes during several months of storage. Highly significant differences were found among varieties, storage periods and fatty acids.
The varieties Kennebec and Viking had significantly more fatty acid than ND 3740-11, while varieties Snowflake, Cobbler, ND 4122-2, Red Pontiac, Early Gem and Norgleam were not significantly different from Kennebec, Viking or ND 3740-11.
Eight fatty acids were determined quantitatively by gas chromatography as follows: linoleic, 41.3%; palmitic, 24.9%; linolenic, 19.4%; oleic, 6.6%; stearic, 5.4%; myristic, 0.6%; and two unknowns of 1.4% and 0.4%. Other fatty acids of low molecular weight were present in order of 0.5% of all fatty acids measured. These were not measurable under the present analytical procedure. A change in fatty acids was shown to occur during the break in the rest period. A method to elucidate the change is discussed.
KeywordsPotato Tuber Rest Period Fatty Acid Content AMERICAN Potato Journal Fargo
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