CONTROL OF COLD-INDUCED SWEETENING AND REDUCTION OF ACRYLAMIDE LEVELS IN POTATO OR SWEET POTATO

摘要

The present invention is directed tomethods and compositions to eliminate coldstorage-induced sweetening of potato or sweet potato. Theinvention is accomplished in part by silencing thevacuolar acid invertase gene using RNAi technology.The resulting potatoes withstand cold storagewithout significant hexogenesis, producing potatoesor sweet potatoes that have reduced Maillard reactionswhen fried in hot oil. The fried products accumulatesignificantly lower levels of acrylamide comparedto controls.