Cold sweetening diversity in Andean potato germplasm from Argentina
BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce...
| Main Authors: | , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley Online Library
2018
|
| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343 http://hdl.handle.net/20.500.12123/3122 https://doi.org/10.1002/jsfa.8343 |
Similar Items: Cold sweetening diversity in Andean potato germplasm from Argentina
- CRISPR/Cas9-Mediated Development of Potato Varieties with Long-Term Cold Storage and Bruising Resistance
- Assessment of cold tolerance at early developmental stages and allelic variation at candidate genes in South American rice germplasm
- Differential metabolic rearrangements after cold storage are correlated with chilling injury resistance of peach fruits
- Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
- Cold storage of Trichogramma nerudai using an acclimation period
- Differential characteristics of photochemical acclimation to cold in two contrasting sweet sorghum hybrids