Biochemical Factors Controlling Potato Quality During Long Term Cold Storage
High levels of reducing sugar accumulation during cold storage (4C) known as cold-induced sweetening (CIS) and its impact on processed potato products is well known in the potato processing industry. Various enzymes contributing to CIS have been studied. The goal of this research is to understand the regulation and interaction of enzymes involved in CIS and develop biochemical markers to screen potato lines for CIS resistance. The information generated through this study should increase the efficiency of potato breeding programs to rapidly select clones from large populations that are more likely to have the traits desired.