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

Table 4.

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 the time of storage.

		Storage Time (Month)
		0	3	6
Amino acid	Asn	8.77 ± 1.52 ^a	8.09 ± 1.78 ^b	7,65 ± 2.47 ^c
	Asp	1.78 ± 0.42 ^b	1.94 ± 0.43 ^a	1.55 ± 0.58 ^c
	Gln	4.28 ± 1.82 ^a	3.56 ± 1.66 ^b	4.22 ± 2.15 ^a
	Glu	1.92 ± 0.44 ^a,b	1.99 ± 0.47 ^a	1.82 ± 0.42 ^b
	Arg	1.20 ± 0.69 ^a,b	1.16 ± 0.53 ^b	1.22 ± 0.57 ^a
	Val	0.92 ± 0.23 ^b	0.92 ± 0.22 ^b	1,00 ± 0.39 ^a
	GABA	0.86 ± 0.28 ^c	1.08 ± 0.36 ^b	1.48 ± 0.56 ^a
	Pro	0.48 ± 0.18 ^c	0.66 ± 0.11 ^b	1.16 ± 0.59 ^a
	Ala	0.17 ± 0.07 ^c	0.30 ± 0.12 ^b	0.57 ± 0.23 ^a
	Tyr	0.46 ± 0.16 ^c	0.53 ± 0.14 ^b	0.59 ± 0.15 ^a
	AAA	0.34 ± 0.38 ^b	0.50 ± 0.50 ^a,b	0.56 ± 0.73 ^a
	Lys	0.49 ± 0.12 ^c	0.59 ± 0.17 ^b	0.66 ± 0.20 ^a
	Ile	0.49 ± 0.13 ^a	0.50 ± 0.13 ^a	0.48 ± 0.12 ^a
	Leu	0.20 ± 0.06 ^c	0.25 ± 0.07 ^b	0.33 ± 0.10 ^a
	EA	0.29 ± 0.14 ^a	0.26 ± 0.07 ^a	0.31 ± 0.07 ^a
	Ser	0.36 ± 0.12 ^c	0.48 ± 0.17 ^b	0,69 ± 0.38 ^a
	Thr	0.32 ± 0.13 ^c	0.34 ± 0.15 ^b	0,40 ± 0.22 ^a
	His	0.29 ± 0.06 ^c	0.33 ± 0.08 ^b	0.38 ± 0.10 ^a
	Met	0.29 ± 0.09 ^a	0.25 ± 0.07 ^b	0.25 ± 0.10 ^b
	Phe	0.28 ± 0.11 ^b	0.26 ± 0.09 ^b	0.30 ± 0.11 ^a
	Gly	0.05 ± 0.02 ^b	0.09 ± 0.02 ^a	0.09 ± 0.03 ^a
	Cys	0.05 ± 0.03 ^b	0.06 ± 0.02 ^a	0.06 ± 0.02 ^a
	L-orn	0.08 ± 0.07 ^a	0.06 ± 0.03 ^b	0.06 ± 0.03 ^b
Total free aa (TAA)		24.38 ± 4.53 ^a	24.21 ± 4.62 ^a	25.87 ± 7.02 ^b
Dry matter		21.04 ± 1.98 ^b	21.90 ± 2.00 ^a	21.89 ± 1.52 ^a

Values are means of all cultivars and storage temperature ± standard deviation; n = 24, ^a–b the same letters within the same row are not significantly different.