Coldsweetenedpotatoes are pretty much what they sound like. Potatoes have to be stored at low temperatures to prevent sprouting and minimize disease spread and losses. Unfortunately, cold storage causes the starch in the tuber to convert to glucose and fructose, or sugar. Unfortunately at low temperature, potato tubers undergo a phenomenon known as cold-induced sweetening where the rate of conversion of starch to reducing sugars (i.e., glucose and fructose) is accelerated. Cold-Sweetening QTL in Potato 1429 were present on linkage groups IA and IVA of parent and 7%, respectively (Supplementary Table). Cold-induced sweetening (CIS) in potato is detrimental to the quality of processed products. Conversion of starch to reducing sugars (RS) by amylases is considered one of the main pathways in CIS but is not well studied. When potatoes are stored, particularly in cool conditions, they can accumulate too much sugar. This issue, known as "coldsweetening," is a significant problem for making processed potato products like fries or chips, as it can lead to undesirable browning and flavor changes during cooking. Cold-induced sweetening (CIS) in potato tubers represents a significant challenge for the potato processing industry, characterized by the accumulation of reducing sugars during cold storage that leads to undesirable browning and potential acrylamide formation during frying. 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. But long-term cold storage is necessary to maintain an adequate supply ofpotatoes throughout the year. ABSTRACT 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. Dr. Olsen works at the University of Idaho as Professor and Extension Potato Scientist. She confirmed that sweetening can occur (accumulation of sugars) and is variety dependent and can occur at various temperatures (typically below 41°F). Cold Induced Sweetening (CIS)... Cold-induced sweetening (CIS) in potatoes is a significant challenge affecting the quality and marketability of processed potato products. When potatoes are stored at low temperatures (approximately 4°C)... Roasted potatoes and root vegetables – you should store raw potatoes at room temperature and in the dark. If stored below 8 °C, the sugar levels in potatoes increase, resulting in higher acrylamide levels after cooking. This process is known as ‘coldsweetening’. Cold-induced sweetening developed during storage ofpotatoes (Solanum tuberosum L.) at low temperature is a crucial factor influencing the processing quality ofpotato tubers and remains one of the principal concerns ofpotato processing industry. Greiner, S., Rausch, T., Sonnewald, U. et al. Ectopic expression of a tobacco invertase inhibitor homolog prevents cold-induced sweeteningofpotato tubers. Plant & Food Research is part of the Potato Genome Sequencing Consortium and is working on sequencing ofpotato chromosome 9. Other work in potato genetics is done on powdery scab (Spongospora subterranean), Rhizoctonia, carotenoids and cold induced sweetening.
