Figure 1.
Free asparagine concentrations (A) (mmol kg−1 dry weight) and total free amino acid concentrations (B) (mmol kg−1 dry weight) (back-transformed means from analysis of variance) in ten potato varieties before storage (red) and after storage (blue). Data were not obtained for the other three varieties in the study (Daisy, Umatilla Russet and Harmony) due to spoilage of the samples. The total free amino acids did not include arginine, cysteine or, for the stored samples, histidine. Statistical analysis of the data is given in Tables 1 and 2.