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Assessing Cold-Induced Sweetening of Potato Varieties

Technology #20130267

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Researchers
Sanjay Gupta, PhD
Research Associate, Department of Horticultural Science, College of Food, Agricultural and Natural Resource Sciences
Joseph Sowokinos, PhD
Department of Horticultural Science, College of Food, Agricultural and Natural Resource Sciences
Managed By
BJ Haun
Technology Licensing Officer
Patent Protection

US Patent Pending 20150125577

Identifying Potato Varieties for Long-term Cold Storage

A reliable method to identify potato varieties that resist cold-induced sweetening (CIS) has been developed. Researchers characterized multiple biomarkers of 400 different potato varieties to create this diagnostic test. With this test, companies can predict the CIS characteristics of harvested or stored potatoes, allowing for timely potato use. Using potato varieties that resist CIS can improve the quality and frying color of the final product.

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Cold-Induced Sweetening in Potatoes

Cold storage of potatoes accelerates cold-induced sweetening which is the conversion of starch to reducing sugars. When heated, the reducing sugars can cause the potatoes to darken, decreasing the quality of the final potato product. Heating reducing sugars can also lead to the production of acrylamide, a known carcinogen. This method allows potato processors to more accurately select the potato varieties which resist CIS.

BENEFITS AND FEATURES OF POTATO COLD STORAGE DIAGNOSTIC:

  • Processors can predict CIS
  • Processors can better select CIS-resistant potato varieties
  • CIS prediction can help improve product quality and consistency

Phase of Development Proof of concept