Cold induced sweetening in potato
WebOct 29, 2012 · Cold-induced sweetening, which occurs when potatoes are put in long-term cold storage, causes flavor changes and unwanted dark colors in fried and roasted potatoes. Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of … WebNov 1, 2024 · Although cold-induced sweetening can be reconditioned by increasing the storage temperature (Pritchard and Adam, 1994), reducing sugar accumulation promoted by senescent sweetening is considered irreversible (Isherwood and Burton, 1975). Hence, senescent sweetening in stored potato tubers remains a problem.
Cold induced sweetening in potato
Did you know?
WebCold-induced sweetening developed during storage of potatoes (Solanum tuberosum L.) at low temperature is a crucial factor influencing the processing quality of potato tubers and remains one of the principal concerns of potato processing industry. Developing CIS-resistant genotypes is the most effective method to cope with this stress. WebApr 2, 2024 · Past investigations have suggested that both UGPase and AcInv activities can be used as markers to screen genetically diverse potato clones for cold induced sweetening resistance (CIS-R). The goal of this study was to define their cooperative interaction in regulating sweetening. Inter- and intra-ploidy hybridizations of good (G) …
WebOct 15, 2016 · Cold-induced sweetening (CIS) is critical for the postharvest quality of potato tubers, and the accumulation of reducing sugar is regulated by several metabolic … WebPotato varieties Nikulinsky, Symfonia, and Nevsky were used. All three varieties were found to accumulate sugars at low temperatures; the maximum accumulation of reducing sugars was observed at 4°C. It was found that the expression pattern of genes associated with cold-induced sweetening differs depending on the variety and storage duration.
WebMar 1, 2024 · Potato cold-induced sweetening (CIS) is a major drawback restricting potato process industry. Starch degradation and sucrose decomposition are considered to be the key pathways in potato CIS. Our previous study showed that the RING finger gene SbRFP1 could slow down starch degradation and the accumulation of reducing sugars … Weband cold-induced sweetening is a high priority for the potato (Solanum tuberosum L.) industry. A mapping population was developed from mating two individuals of a diploid …
WebFeb 24, 2024 · Cold storage (2–4 °C) used in potato production to suppress diseases and sprouting during storage can result in cold-induced sweetening (CIS), where reducing …
WebIn this study, four genes with significant sequence homology to NtInvInhs were identified from potato and their possible contributions to cold-induced sweetening (CIS) of … ecat assessment sheetWebApr 2, 2014 · Unlike reducing sugar accumulation during cold-induced sweetening (CIS) ... Sowokinos JR (2001) Biochemical and molecular control of cold-induced sweetening in potatoes. Am J Potato Res 78: 221–236. View Article Google Scholar 19. Loiselle F, Tai GCC, Christie BR (1990) Genetic components of chip color evaluated after harvest, cold … completely polarized lightWebJul 6, 2024 · However, this cold storage causes accumulation of reducing sugars (primarily, glucose and fructose) in potato tubers, a biological pathway termed as cold-induced sweetening (CIS). Citation 5 During cold storage, tuber carbohydrates (starch) breakdown to sucrose through various hydrolytic enzymes and results in a systemic increase of … completely polarizedWebNov 1, 2024 · The development of germplasm with resistance to common scab and cold-induced sweetening is a high priority for the potato (Solanum tuberosum L.) industry.A mapping population was developed from mating two individuals of a diploid family generated by crossing the susceptible cultivated potato clone US-W4 to the highly resistant wild … ecat asylumcompletely polishedWebFeb 17, 2024 · Cold-induced sweetening (CIS) is an unwanted physiological phenomenon in which reducing sugars (RS) get accumulated in potato (Solanum tuberosum) upon … completely pickled tomato juiceWebApr 7, 2015 · Ranger Russet was chosen because this variety is widely used for frying, and processing is hindered due to cold-induced sweetening. As most cultivated potato varieties are tetraploid with high levels of heterozygosity, 454 deep sequencing was used to assess allele diversity. completely pooped crossword