Fig. 3.

Mean free asparagine concentrations (top row) (mmol kg⁻¹ dry weight) and the ratio of free asparagine to total free amino acids (bottom row) (back-transformed means from analysis of variance) in twenty potato varieties grown at sites near Doncaster and Woburn, UK, as indicated. The boiling type (Harmony) is shown in yellow, crisping type in red and French fry type in blue. For statistical analysis see Tables 1 and S2. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)