## 5 Possibilities of Reducing the Acrylamide Content in French Fries and Potato Chips
### Varietal Factors  
Potato varieties may differ in the amount of reducing sugars and asparagine in the tuber, the content of which may be shaped depending on the climatic and cultivation (fertilization) conditions and the type of soil [65; 66; 84]. Climatic conditions during the growing season of potatoes may have a significant impact on the amount of accumulated reducing sugars. Water shortages in the period of tuber setting may significantly deteriorate the chemical composition of the raw material, and, therefore, proper irrigation is important. However, in the final period of potato vegetation, a large amount of rainfall and low air temperature are particularly unfavorable, because there is then an increased accumulation of reducing sugars in the tuber [84]. Under such unfavorable conditions, reducing sugars may be unevenly distributed in the potato tuber [26]. Cultivation factors in addition to potato variety and climatic conditions can affect the formation of reducing sugar and asparagine content in the tuber. Fertilizing potatoes with nitrogen in lower doses increases the content of reducing sugars both after harvest and during its storage, and, as a result, increases the amount of acrylamide in the ready product [85]. However, the application of higher nitrogen doses causes an increase in the amount of amino acids in potato tubers [86]. A higher phosphorus and lower potassium rate may increase the free asparagine and reducing sugars in potatoes, while a moderate nitrogen fertilization level together with a good potassium supply reduces the amount of both [86; 87; 88]. Therefore, fertilization of potatoes should be associated with the application of the appropriate rate and type of fertilizer so that, as far as possible, the amount of reactants affecting the level of AA formed is as low as possible. The chemical composition of potato tubers, including the content of reducing sugars and asparagine, may also be influenced by soil type (sandy-loam or loamy), the content of mineral components, the degree of irrigation and aeration, and soil temperature [66; 67; 85; 89]. Therefore, taking into account all the previously described factors, one should consider their impact on the content of two reagents (reducing sugars and asparagine) in potato tubers and their impact on the possibility of creating a toxic compound in the ready product, and, on this basis, select the appropriate variety for the production of potato snacks. The selection of the potato variety (genotype) for the production of French fries and potato chips, and, above all, the content of reducing sugars in the tuber related to them, determines the amount of acrylamide formed in snacks [8; 16; 59; 83; 86]. There is a clear correlation between the color of French fries and potato chips and their acrylamide content: with increasing reducing sugar content in potato tubers, the acrylamide content in prepared snacks also increases and the color of the ready product deteriorates (towards brown) [8; 9; 48; 49; 52; 78]. Therefore, the selection of a potato variety with the lowest content of this component determines the formation of a lower amount of the toxic compound in the ready product [48; 52; 59; 83; 86; 87]. It is also advisable to use potato varieties with a low ability to create reducing sugars during the growing season, as well as accumulating a small amount during the storage of the raw material, the so-called \"cold storage variety\" [90]. In order to reduce the amount of acrylamide in the ready product, it is also possible to prepare French fries and potato chips, not only from potatoes with traditional (light) flesh, commonly used in processing, but also from potatoes with colored flesh, still little known. Within the group of potatoes of these varieties, there is a large variation in the intensity anduniformity of flesh and skin color, but they are generally divided into varieties with red and purple flesh [15; 16; 35; 91; 92].