Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.

@article{Chuda2003EffectsOP,
  title={Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.},
  author={Yoshihiro Chuda and Hiroshi Ono and Hiroshi Yada and Akiko Ohara-Takada and Chie Matsuura-Endo and Motoyuki Mori},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2003},
  volume={67 5},
  pages={1188-90}
}
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.