Effects of Physiological Changes in Potato Tubers (<i>Solanum tuberosum</i>L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Abstract

Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.