Gökmen, VuralSerpen, ArdaAcar, Jale2022-09-122022-09-122007-04Gökmen, V. vd. (2007). "Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying". European Food Research and Technology, 224(6), 681-687.14382385https://doi.org/10.1007/s00217-006-0357-2https://link.springer.com/article/10.1007%2Fs00217-006-0357-2http://hdl.handle.net/11452/28630The effects of normal and controlled atmosphere combinations on tuber components responsible for acrylamide formation were studied during prolonged storage at 9±1 °C using the tubers of "Agria" and "Russet Burbank." The effects of low-dose irradiation (50, 200 Gy) prior to normal atmosphere storage were also studied. There was only a limited increase in the concentrations of sugars during 6 month of storage under normal atmosphere conditions. Low-dose irradiation slightly decreased the rate of sweetening in the tubers. The potential of acrylamide formation remained almost the same; however, the loss of firmness became clearer during 6 month of storage under normal atmosphere conditions. Controlled atmosphere storage in which O2 was deficient to a sufficient respiration increased the concentrations of sugars, and thus, the potential of acrylamide formation in potatoes upon frying at 170 °C for 10 min. The sum of glucose and fructose concentrations showed a good correlation (r 2 ∼ 0.90) with the potential of acrylamide formation for both cultivars.eninfo:eu-repo/semantics/closedAccessAcrylamideAcrylamideAgriaAminesControlled atmosphere storageFood storagePotatoesSugar concentrationSweeteningDosimetryFood additivesFood productsSolanum tuberosumDosageFood additivesFoodControlled atmosphereIrradiationPotatoStorageSweetening storageArticle0002447234000022-s2.0-338477590106816872246Food science & technologyAcrylamide Derivative; Glycidamide; Potato Chips