Tuber starch amylose content is associated with cold-induced sweetening in potato
2014
Jansky, Shelley H. | Fajardo, Diego A.
Cold induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers due to cold storage. It is undesirable because it results in dark fry products. Potato varieties vary in resistance to CIS. Research efforts have focused on enzymes that contribute to the accumulation of reducing sugars. Our study evaluated the relationship between CIS and the source of reducing sugars, the starch granule. We found that that the amylose content in four CIS resistant clones was higher than that of five susceptible clones. Amylose content was influenced not only by variety but also storage, production year and field location. Environment interactions were not detected. In contrast, interactions among main effects (variety, location, and year) were observed for starch granule size. Starch granule size did not change during storage. No relationship was observed between CIS resistance and starch granule size.
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