Organic acid, amino acid, and ascorbic acid content of potatoes as affected by storage conditions

Abstract

A study of the changes in organic acids and amino acids occurring during storage of tubers at 70 and 55 F was made on several varieties grown in 1965 and 1966. Citric acid tended to increase and malic acid usually decreased. Pungo potatoes showed decreases in aspartic and glutamic acids and increases in several other amino acids. Increases or decreases in both organic and amino acids were usually greater in potatoes stored at 70 F than those stored at 55 F. Temperature of storage appeared to have a greater effect on organic and amino acids than would be in-dicated by results of previous workers. Considerable amounts of pyro-glutamic acid were found in some potato varieties. There were significant decreases in ascorbic acid in potatoes stored at both 70 F and 55 F.