. 2021 Mar 2;26(5):1322. doi: 10.3390/molecules26051322

Table 2.

Free amino acids, metabolites (mg/g DM), and dry-matter (g/100 g FM) content in potatoes of different flesh colour cultivars as influenced by cultivar (average results of storage time and temperature).

		Potato Cultivar
		H26	RE	BC	BA	V	F
Amino acid	Asn	9.79 ± 1.79 ^a	7.98 ± 1.29 ^c	8.74 ± 1.30 ^b	5.49 ± 1.27 ^d	7.70 ± 1.88 ^c	9.31 ± 1.10 ^a
	Asp	2.21 ± 0.54 ^a	1.97 ± 0.52 ^b	1.39 ± 0.26 ^d	1.92 ± 0.49 ^b	1.39 ± 0.36 ^d	1.66 ± 0.18 ^c
	Gln	4.62 ± 1.04 ^c	6.78 ± 1.36 ^a	5.00 ± 0.96 ^b	2.14 ± 0.62 ^e	2.40 ± 0.76 ^e	3.18 ± 0.96 ^d
	Glu	1.65 ± 0.34 ^c	2.04 ± 0.40 ^b	2.36 ± 0.26 ^a	2.10 ± 0.33 ^b	1.66 ± 0.54 ^c	1.62 ± 0.20 ^c
	Arg	1.17 ± 0.22 ^c	1.87 ± 0.32 ^b	1.98 ± 0.18 ^a	0.49 ± 0.11 ^f	0.710.14 ^e	0.95 ± 0.16 ^d
	Val	0.91 ± 0.21 ^b	0.96 ± 0.14 ^b	1.28 ± 0.16 ^a	0.66 ± 0.08 ^c	0.67 ± 0.20 ^c	1.21 ± 0.20 ^a
	GABA	0.89 ± 0.23 ^e	1.26 ± 0.43 ^c	1.46 ± 0.35 ^b	1.01 ± 0.40 ^d	0.57 ± 0.10 ^f	1.66 ± 0.40 ^a
	Pro	0.68 ± 0.43 ^c	0.64 ± 0.28 ^d	0.88 ± 0.27 ^b	0.89 ± 0.86 ^b	0.53 ± 0.10 ^e	0.98 ± 0.35 ^b
	Ala	0.22 ± 0.13 ^d	0.41 ± 0.34 ^b	0.45 ± 0.24 ^a	0.35 ± 0.14 ^c	0.23 ± 0.21 ^d	0.42 ± 0.17 ^a
	Tyr	0.43 ± 0.10 ^d	0.42 ± 0.13 ^d	0.77 ± 0.06 ^a	0.52 ± 0.08 ^b	0.47 ± 0.10 ^c	0.55 ± 0.14 ^b
	AAA	0.52 ± 0.69 ^b	0.20 ± 0.30 ^c	0.39 ± 0.43 ^b,c	0.22 ± 0.15 ^c	0.58 ± 0.58 ^b	0.86 ± 0.75 ^a
	Lys	0.62 ± 0.13 ^c	0.61 ± 0.14 ^c	0.72 ± 0.11 ^a	0.31 ± 0.08 ^e	0.53 ± 0.10 ^d	0.68 ± 0.16 ^b
	Ile	0.51 ± 0.11 ^b	0.52 ± 0.10 ^b	0.63 ± 0.08 ^a	0.47 ± 0.06 ^c	0.31 ± 0.07 ^d	0.50 ± 0.08 ^b,c
	Leu	0.24 ± 0.08 ^c	0.37 ± 0.10 ^a	0.29 ± 0.02 ^b	0.25 ± 0.07 ^c	0.15 ± 0.04 ^d	0.26 ± 0.08 ^c
	EA	0.26 ± 0.07 ^a	0.25 ± 0.06 ^a	0.34 ± 0.03 ^a	0.30 ± 0,08 ^a	0.27 ± 0.05 ^a	0.29 ± 0.10 ^a
	Ser	0.71 ± 0.30 ^b	0.56 ± 0.21 ^c	0.38 ± 0.05 ^d	0.39 ± 0.14 ^d	0.23 ± 0.04 ^e	0.80 ± 0.30 ^a
	Thr	0.39 ± 0.09 ^c	0.47 ± 0.10 ^b	0.25 ± 0.03 ^e	0.10 ± 0.02 ^f	0.36 ± 0.07 ^d	0.56 ± 0.14 ^a
	His	0.35 ± 0.09 ^b	0.35 ± 0,06 ^b	0.44 ± 0.05 ^a	0.26 ± 0.04 ^c	0.28 ± 0.04 ^c	0.32 ± 0.09 ^b
	Met	0.30 ± 0.06 ^b	0.24 ± 0.09 ^c	0.23 ± 0.04 ^c	0.15 ± 0.04 ^d	0.25 ± 0.02 ^c	0.40 ± 0.06 ^a
	Phe	0.18 ± 0.06 ^d	0.21 ± 0.07 ^d	0.29 ± 0.08 ^c	0.26 ± 0.05 ^c	0.35 ± 0.08 ^b	0.39 ± 0.08 ^b
	Gly	0.05 ± 0.02 ^d	0.07 ± 0.02 ^b	0.06 ± 0.01 ^c	0.03 ± 0.02 ^f	0.04 ± 0.01 ^e	0.09 ± 0.01 ^a
	Cys	0.07 ± 0.03 ^b	0.08 ± 0.04 ^a,b	0.08 ± 0.03 ^a,b	0.09 ± 0.04 ^a	0.06 ± 0.03 ^c	0.09 ± 0.01 ^a
	L-orn	0.05 ± 0.02 ^b	0.10 ± 0.02 ^a	0.09 ± 0.03 ^a	0.09 ± 0.04 ^a	0.03 ± 0.01 ^b	0.04 ± 0.02 ^b
Total free aa (TAA)		26.85 ± 5.44 ^b	28.36 ± 3.69 ^a	28.55 ± 2.50 ^a	18.53 ± 3.31 ^c	19.81 ± 3.50 ^c	26.84 ± 4.11 ^b
Dry matter		23.03 ± 1.03 ^a	22.58 ± 2.43 ^a,b	23.30 ± 1.37 ^a	22.70 ± 1.67 ^a,b	21.15 ± 1.09 ^c	20.24 ± 2.85 ^d

Each data value is presented as the mean ± standard deviation (n = 6); ^a–f the same letters within the same row are not significantly different; and H26—Herbie 26, RE—Rote Emma, BC—Blue Congo, BA—Blaue Annelise, V—Vineta, and F—Fresco.