Abstract
Prior to storage, Maine-grown Katahdin potatoes were sorted into five specific gravity classes. Samples of three classes (high, intermediate, and low) were stored in individual boxes at 38 F for eight months, 45 F for one month, and 50 F for one month. New York-grown Katahdins were sorted into specific gravity classes periodically after removal from storage. Both lots were analyzed periodically for free amino acids (including the amides). In general, an inverse relationship was found between total solids and free amino acids calculated on a dry weight basis in Maine-grown and New York-grown Katahdin potatoes. In most cases little difference was found on the fresh-weight basis. Changes in the amino acids during storage were quite random. The differences found in the amino acid values between samples due to sorting for specific gravity before and after placing in storage were minor.
Resumen
Antes del almacenaje, las papas Katahdin provenientes de Maine fueron clasificaadas en cinco clases de gravedad específica. Muestras de tres clases (alta, intermedia y baja) fueron guardadas en cajas individuales a 38 F por ocho meses, 45 F por un mes y 50 F per un mes. Las Katahdins provenientes de Nueva York fueron removidas periodicamente de su almacenaje para su clasificación en grupos de gravedad específice e inmediato análisis.
Ambos lotes fueron analizados periódicamente para amino-ácidos libres (incluyendo las amidas). En general se encontró una estrecha relación inversa entre los sólidos totales y amino-ácidos libres, calculados sobre bases de peso seco en las papas de Maine y las de New York. En la mayoría de los casos se encontraron pequeñas diferencias sobre bases de peso fresco. Los cambios en los amino-ácidos durante el almacenaje se efectuaron al azar. Las diferencias encontradas en los valores de los amino-ácidos entre las muestras debidas a la clasificación para gravedad específica antes y después del almacenaje fueron menores.
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Talley, E.A., Porter, W.L. Chemical composition of potatoes. VII Relationship of the free amino acid concentrations to specific gravity and storage time. American Potato Journal 47, 214–224 (1970). https://doi.org/10.1007/BF02872302
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DOI: https://doi.org/10.1007/BF02872302