Effect of Gamma Irradiation on the Amino Acid of Potatoes

The free amino acids of potatoes irradiated with the doses of 7,000, 15,000 and 30,000 rad were determined by ion-exchange chromatography.

After 15 days storage following irradiation, it was shown that the concentration of asparatic acid, proline and aliphatic amino acids increased with increasing irradiation doses, while that of basic amino acids and glutamic acid especially decreased. However, after 105 days of storage, the similarity of the free amino acid content of irradiated potatoes to that of non-irradiated and non-stored potatoes was observed.

On the concentration of protein-bound amino acids, there were no significant differences between non-irradiated and 15,000 rad irradiated potatoes.