Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying.

Studies changes in the sugar and amino acid contents of potato tubers during short-term storage. Effect on the acrylamide level in chips after frying; Correlation of glucose and fructose contents with acrylamide level; Correlation of chip color with the acrylamide content; Effect of curing on the tuber content.