Table 1. p Values Denoting Significance of Main Effects and Interactions of Treatment Factors in ANOVA Analyses of Measured Variables for Potato Samples^a.

amino acid	N	S	N.S	T	T.V	T.N	T.S	T.V.N	T.V.S	T.N.S	T.V.N.S
asparagine	<0.001	0.821	0.875	0.049	<0.001	0.657	0.914	<0.001	0.998	0.974	0.999
glutamine	<0.001	0.846	0.661	<0.001	<0.001	0.031	0.554	0.004	0.894	0.365	0.992
alanine	<0.001	0.194	0.323	<0.001	<0.001	0.442	0.841	0.002	0.324	0.357	0.048
aspartate	0.023	0.283	0.581	0.002	<0.001	<0.001	<0.001	0.999	0.999	<0.001	0.999
glutamate	0.150	0.181	0.272	<0.001	<0.001	<0.001	<0.001	0.999	0.999	<0.001	0.999
histidine	0.434	0.434	0.498	0.493	0.423	0.587	0.588	0.433	0.433	0.684	0.437
isoleucine	<0.001	0.200	0.662	<0.001	<0.001	0.032	0.898	<0.001	0.041	0.109	0.473
leucine	0.087	0.994	0.999	0.838	0.069	0.950	0.547	0.026	0.838	0.631	0.922
lysine	0.003	0.549	0.976	<0.001	<0.001	0.282	0.335	0.026	0.199	0.763	0.938
methionine	0.006	0.913	0.953	<0.001	<0.001	0.102	0.918	0.018	0.132	0.999	0.981
phenylalanine	<0.001	0.234	0.530	<0.001	<0.001	0.037	0.953	<0.001	0.228	0.893	0.979
proline	<0.001	0.124	0.916	<0.001	<0.001	0.231	0.428	0.019	0.349	0.978	0.911
serine	<0.001	0.820	0.800	<0.001	<0.001	0.186	0.913	0.012	0.477	0.994	0.960
threonine	0.002	0.283	0.896	<0.001	<0.001	0.102	0.870	<0.001	<0.001	0.757	0.002
tyrosine	0.020	0.536	0.812	0.274	<0.001	0.187	0.166	<0.001	0.096	0.984	0.303
valine	<0.001	0.993	0.700	<0.001	<0.001	<0.001	0.012	<0.001	0.930	<0.001	0.779
total	<0.001	0.670	0.396	<0.001	<0.001	0.005	0.106	0.175	0.165	0.003	0.852
others not asparagine	<0.001	0.219	0.379	<0.001	<0.001	0.012	0.037	0.036	0.095	<0.001	0.944
acrylamide	0.165	0.190	0.776	<0.001	<0.001	0.005	0.181	0.002	0.759	0.018	0.977
fructose	0.882	0.936	0.459	<0.001	<0.001	0.438	0.729	0.720	0.511	0.341	0.933
glucose	0.023	0.046	0.739	<0.001	<0.001	0.017	0.431	0.200	0.693	0.392	0.984
sucrose	0.289	0.393	0.958	<0.001	<0.001	0.266	0.361	0.943	0.935	0.591	0.998
chip moisture (%)	0.280	0.415	0.816	<0.001	<0.001	0.472	0.504	0.852	0.934	0.124	0.939
solids (%)	0.424	0.504	0.640	<0.001	<0.001	0.160	0.745	0.251	0.664	0.105	0.979
Hunter a	0.015	0.678	0.757	<0.001	<0.001	0.133	0.937	0.533	0.799	1.000	0.155
Hunter b	0.972	0.280	0.095	0.002	<0.001	0.293	0.420	0.015	0.510	1.000	0.682
Hunter L	0.025	0.680	0.630	0.036	0.753	0.584	0.348	0.818	0.966	1.000	0.656

^aA dot indicates the interaction between any of the treatment factors, nitrogen (N), sulfur (S), type of potato (T), and variety (V), with variety being nested within type. p values in bold indicate the significant (p < 0.05, F test) ANOVA terms. Arginine could not be measured, whereas concentrations of glycine, ornithine, sarcosine, tryptophan, and cysteine were too low to be measured accurately.