Lipids of potato tubers. Effects of storage temperature on total, polar and sterol lipid content and fatty acid composition of potato tubers

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Abstract
Potato tubers (Majestic and Bintje varieties) were stored at 5 and 20 °C for up to 24 weeks. Only minor differences were observed in lipid composition of tubers stored at the two temperatures. Linolenic acid levels were slightly lower in the 10 °C stored tubers, although no significant differences were found in the proportions of the total polyunsaturated fatty acids of tubers at 5 and 20 °C. The effects on the fatty acid composition of Pentland Crown potatoes of short term storage at 30 °C are reported. It is concluded from this and from previous papers in this series that neither the choice of potato variety, nor of storage temperature for a given variety, is likely to reduce the polyunsaturated fatty acid content of potato sufficiently to avoid the problems experienced commercially in the oxidative degradation of polyunsaturated fatty acids to produce off‐flavours in potato products. The large changes in the proportions of the different classes of sterol lipids which have been reported to occur in potatoes during storage were not confirmed by the present studies.