Tuber Chemical Composition and Acrylamide Formation Potential in three Potato Cultivars Supplied with two Nitrogen Sources

Some traits of potato tubers can affect their quality, contributing to potential acrylamide formation in chips. Using three potato cultivars with contrasting dry biomass and reducing sugar contents, the effects of nitrogen source and storage conditions on tuber non-structural carbohydrate and free amino acid contents were evaluated. Color and acrylamide precursors formation were also evaluated. Cultivars presented their own characteristics for accumulation of sugars and free amino acids, the nitrogen source having only a minor effect on carbohydrates and amino acids contents. Starch mobilization and free amino acid accumulation occurred in all cultivars, but one presented the greatest sugars contents after cold storage. In general, tubers having the greatest sugar and amino acids contents also presented color alteration in chips and greatest acrylamide content. Selecting potato cultivars with lower sugars content and sensitivity to cold storage could be strategies to reduce contents of acrylamide precursors in tubers that decrease chips quality.