LIPID-CONTENT AND FATTY-ACID COMPOSITION OF GAMMA-IRRADIATED POTATO-TUBERS

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 (mumoles FA/100 g fresh wt.) varied within t uber. In the central region of irradiated tuber, the fatty acid amount s in total- and phospholipids 3 days after irradiation were lower than those in unirradiated tubers. However, in both apical and basal regio ns the fatty acid amounts of irradiated tubers were higher than that o f 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 sign ificant increase of linolenic acid in glycolipid fraction was observed in irradiated tubers irrespective to sampling region.