Studies on the Gcnetic Engineering of TOlerance to
Low-temperaturc Swectening of Potato Tuber
Abstract
All potato (Solanum tuberrosum L.) cuftivars presently used for the production of
potato chips and fries accumulate excess free reducing sugars when exposed to cold
stress (<8C). As raw potatoes are sliced and cooked at high temperatures in oi1,
reducing sugars react with the abundant free amino acids in the potato cell, forming
unaccept...
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