The concentration of reducing sugars (glucose and fructose) that accumulate in a potato cultivar during storage determines its marketing potential for chips, fries, or fresh market utilization (Sowokinos and Glynn, 2000). The undesirable effect that reducing sugars have on the color of chip and fry products is well known. Potatoes that resist sweetening when cold-stressed generally have a greater ability to resist sweetening when subjected to field stresses such as temperature, moisture, fertility and early dying (Sowokinos et al., 2000).
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