The concentration of reducing sugars that are found in a potato culti-var during storage determines its processing potential for chips, fries, or fresh markets (Sowokinos and Glynn, 2000). The darkening effect that undesirable reducing sugars have onthe 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 stress such as temperature, moisture, infertility and early dying (Sowokinos et al., 2000).
展开▼
