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United States Department of Agriculture

Agricultural Research Service

Research Project: Resources for the Genetic Improvement of Potato

Location: Vegetable Crops Research Unit

Title: Senescence sweetening of chip and fry processing potatoes

Authors
item Bethke, Paul
item Wiberley-Bradford, Amy

Submitted to: Wisconsin Potato and Vegetable Growers Associaiton Conference Proceedings
Publication Type: Research Notes
Publication Acceptance Date: January 14, 2014
Publication Date: February 4, 2014
Citation: Bethke, P.C., Wiberley-Bradford, A.E. 2014. Senescence sweetening of chip and fry processing potatoes. Wisconsin Potato and Vegetable Growers Associaiton Conference Proceedings. p. 1.

Technical Abstract: Potato storage makes the crop available over an extended time period, but increases financial risk to growers and end users. Senescence sweetening limits storage duration for chip and fry processing potatoes because it results in an unacceptable accumulation of reducing sugars that result in dark-colored fried products. Improved methods to monitor crop status in storage have the potential to reduce the risk associated with senescence sweetening.

Last Modified: 8/30/2014
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