American Potato Journal

, Volume 55, Issue 8, pp 441–448 | Cite as

Lipid composition of potatoes as affected by storage and potassium fertilization

  • F. C. Cheng
  • P. Muneta


The effects of storage treatments and potassium fertilization on the phospholipid, triglyceride and free fatty acid content of Russet Burbank potatoes were determined. Thin-layer chromatography of the lipids indicated at least 18 types of lipids were present. Eight were phospholipids which were the predominant lipid class in the potatoes. Phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine and phosphatidic acid comprise the major phospholipids. A large increase in phosphatidic acid and a decrease in phosphatidylcholine were observed in potatoes stored at 5.6 C (42 F). Potatoes fertilized with 240 lbs of potassium (calculated as K2O) had a higher content of triglycerides compared to potatoes with no fertilization. Potatoes stored at 5.6 C (42 F) exhibited a decrease in triglyceride and phospholipid content but the free fatty acids were increased. The various lipid contents of reconditioned potatoes were similar to those of freshly harvested potatoes.

Key Words

Potato lipids K fertilization storage effects off flavor development Russet Burbank 


Los efectos de tratamientos de almacenamiento y fertilización potásica en el contenido de fosfolípidos, trilgicéridos y ácidos grasos libres en papas de Russet Burbank fueron determinados. La cromatografía de capa fina de los lípidos indicó que por lo menos se encontraban presentes 18 tipos de lípidos. Ocho fueron fosfolípidos, los cuales constituyeron la clase de lípidos predominante en las papas. Fosfatidicolina, fosfatidilinositol, fosfatidiletanolamina y ácido fosfatídico incluyeron los principales fosfolípidos. Un fuerte aumento en ácido fosfatidico encluyeron los principales fosfolípidos. Un fuerte aumento en ácido fosfatídico y una disminución en fosfatilicolina fue observada en papas almacenadas a 5.6°C (42°F). Las papas fertilizadas con 240 lbs de Potasio (calculado en forma de K2O) tuvieron un alto contenido de triglicéridos en comparación con las papas no fertilizadas. Las papas almacenadas a 5.6°C (42°F) mostraron una disminució en el contenido de triglicéridos y fosfolípidos, y un aumento en ácidos grasos libres. Los diversos contenidos de lfpidos de papas almacenadas, fueron similares a aquellos de papas recién cosechadas.


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Copyright information

© Springer 1978

Authors and Affiliations

  • F. C. Cheng
    • 1
  • P. Muneta
    • 1
  1. 1.Department of Bacteriology and BiochemistryUniversity of Idaho, Food Research CenterMoscow

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