The effect of storage conditions (temperature, light, time) and variety on the glycoalkaloid content of potato tubers and sprouts

The effects of variety, tuber group, storage period and storage type on glycoalkaloid levels of potato tubers and sprouts were investigated. Normal, wounded and greened tubers and sprouts from potatoes of varieties Marfona and Granola were analysed for α-solanine, α-chaconine and total glycoalkaloid concentration by using HPLC. The potatoes were stored in normal store light, normal store dark, retail refrigerator light, and retail refrigerator dark. Analyses were carried out at the beginning, 3rd and 6th months for the potatoes, and at 6th month for the sprouts. The tubers had an α-solanine content ranging from 0.01 to 6.46 mg/kg FW, α-chaconine content from 0.35 to 28.12 mg/kg FW and total glycoalkaloid content from 0.66 to 32.76 mg/kg FW