Investigation of the contents of phenolic and alkaloidal compounds of gamma irradiated potatoes during storage

The contents of phenolic cinnamic acids and coumarins as well as of the glycoalkaloids of gamma irradiated potato tubers have been studied in detail. Gamma irradiation up to 3 k Gy had no effect on the glycoalkaloid contents of two potato tuber varieties during a four months storage period. The phenolic compounds behave differently and show a considerable change during storage in potatoes irradiated at the highest dose level, 3 k Gy. A time dependent change of phenolic extracts was observed. This change of phenolic compounds could be partly ascribed to the β-glycoside of scopoletin (coumarin, 7-hydroxy-6-methoxy) and was accompanied by a general decrease of chlorogenic acid, the main hydroxy-cinnamic acid of potatoes.