Lipid Content and Fatty Acid Composition of Gamma-Irradiated Potato Tubers

Abstract

Effects of gamma-irradiation on lipid content of potatoes (cv. Dejima) were studied in relation to anatomy. The fatty acid contents of total lipids and phospholipids (μmoles FA/100g fresh wt.) varied with in tuber. In the central region of irradiated tuber, the fatty acid amounts in total- and phospholipids 3 days after irradiation were lower than those in unirradiated tubers. However, in both apical and basal regions the fatty acid amounts of irradiated tubers were higher than that of unirradiated tubers 3 days after irradiation. After 28 day storage, fatty acids in total and lipid in phospholipid were higher in all the region of irradiated tubers as compared with unirradiated ones. A significant increase of linolenic acid in glycolipid fraction was observed in irradiated tubers irrespective to sampling region.