Alleviation of low temperature sweetening in potato by expressing Arabidopsis pyruvate decarboxylase gene and stress-inducible rd29A : A preliminary study.

ABSTRACT: The acceptability of potatoes for processing chips and French fries is largely dependent on the color of the finished product. Most potato cultivars and varieties stored at temperatures below 9-10 °C are subjected to low temperature sweetening (LTS) which result in the production of bitter-tasting, dark colored chips and French fries which are unacceptable to consumers. However, storing tubers at low temperatures (i.e., <10 °C) has many advantages such as lowered weight loss during storage, natural control of sprouting, and reduction/elimination of chemical sprout inhibitors. Our earlier research results on LTS suggested a role for pyruvate decarboxylase (PDC) in LTS-tolerance. In the present study, the role of PDC was examined whereby the potato variety Snowden was transformed with Arabid

SUBMITTER: Pinhero R 

PROVIDER: S-EPMC3550536 | biostudies-literature | 2011 Apr

REPOSITORIES: biostudies-literature