Czech J. Food Sci., 2024, 42(2):93-99 | DOI: 10.17221/161/2023-CJFS

Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubersOriginal Paper

Rita Asakaviciute ORCID..., Zita Maknickiene ORCID...
Lithuanian Research Centre for Agriculture and Forestry, Vilnius, Lihuania

This research investigated the influence of the storage duration on the health promoting tyrosine, tryptophan and total phenolics in potato tubers. In the course of storage, the total amount of accumulated compounds in the dry mass of organically grown potato tubers increases. This is determined by individual properties of potato variety, storage time, and interaction of these two factors (P < 0.05). Organic potato tubers show increased total phenolic compounds in their dry matter during storage. This is due to a variety of characteristics, storage time and the interaction of these two factors (P < 0.05). A more pronounced increase in total phenolic compounds during storage was observed in 2022 than in 2021.

Keywords: accumulated compounds; organic farming; Solanum tuberosum L.; storage

Received: September 24, 2023; Revised: March 4, 2024; Accepted: March 11, 2024; Prepublished online: April 9, 2024; Published: April 25, 2024  Show citation

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Asakaviciute R, Maknickiene Z. Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers. Czech J. Food Sci. 2024;42(2):93-99. doi: 10.17221/161/2023-CJFS.
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