Control of cold - induced sweetening and reduction of acrylamide - level in potatoes or sweet potatoes

摘要

The present invention relates to methods and compositions for removing by means of cold storage induced sweet of potato or yam. The present invention is partially by switching off of the gene of the acid vacuolar invertase by means of rnai - technology. The resulting potatoes cold storage withstand without significant hexose - formation, and represent potatoes or sweet potatoes, the reduced maillard - reactions in the baking in hot oil. The baked products accumulate, in comparison with the controls, the significantly lower acrylamide - levels to.